Seared Salmon with Oranges and Fennel
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 4
  • 2 navel oranges, peeled, and segmented
  • 2 tablespoons fresh orange juice (squeeze from membranes of segmented oranges)
  • 1 small fennel bulb (stalks removed), cored, and very thinly sliced (you can use a mandolin)
  • ¼ cup green olives with pimento, halved
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon olive oil
  • salt and freshly ground pepper
  • 4 6-ounce skinless salmon fillets
  1. In a medium bowl, add all ingredients but the salmon and mix well to combine. Set aside to marinate.
  2. In a large saute pan over medium-high heat, add oil and swirl to coat the pan. When the pan is hot, add the salmon filets and let them rest, searing the underside by not disturbing them, about 2-3 minutes.
  3. When they are seared and cooked almost halfway through, flip them and sear the other side until the are just barely opaque all the way through, about another 1-3 minutes.
  4. Cover the salmon with a spoonful of the orange and fennel mixture over top. Serve immediately.
Recipe by The Watering Mouth at