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Orange and Fennel Salmon


  • 2 large oranges, peeled and segmented, juice reserved

  • 1 small fennel bulb, very thinly sliced

  • ¼ cup pitted green olives, halved

  • 2 tbsp fresh lemon juice

  • Kosher salt and freshly ground pepper

  • 2 tsp water

  • 4 skinless salmon fillets

Total Time: 18 min Prep: 10 min Cook: 8 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a bowl, combine the orange segments, reserved juice, fennel, olives, and lemon juice. Season with salt and pepper to taste, toss gently, and set aside.

In a large nonstick skillet, add the salmon fillets, flat side down, and cook over medium heat until browned, about 3 minutes.

Turn and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.

Place the salmon fillets in a serving dish and spoon the orange mixture over each piece. Serve immediately.


This recipe does not contain any non-starchy vegetables. It is highly recommended that you drink a green smoothie before eating this dish to maximize your SANEity.