Martha Stewart Salmon with Fennel, Bell Pepper, and Olives

Martha Stewart Salmon with Fennel, Bell Pepper, and Olives, quick enough for any weeknight, broils on one sheet pan in just 10 minutes. Orange zest and sliced fennel caramelize beside the salmon while black olives add a salty Mediterranean punch.

Serve it over couscous or crusty bread to catch the citrusy pan juices from the roasted orange wedges. Grate the zest before you cut the orange, because those wedges broil alongside the fish and release juice into the pan.

Martha Stewart Salmon with Fennel, Bell Pepper, and Olives

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Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

420

kcal

Flaky salmon with charred fennel and sweet bell pepper, finished with briny black olives and bright orange zest straight from the broiler.

Ingredients

• 1 navel orange
  

• 1 large bulb fennel, cored and thinly sliced, ¼ cup fronds reserved
  

• 1 yellow bell pepper, thinly sliced
  

• 2 tablespoons olive oil
  

• 4 skinless salmon fillets (4 to 6 ounces each)
  

• Salt and pepper
  

• 1/3 cup pitted black olives, quartered
  

Directions

• Broil the salmon and vegetables: Heat broiler, with rack 8 inches from heat. Grate 1 tablespoon orange zest, then cut orange into wedges. On a rimmed baking sheet, toss together orange zest and wedges, fennel, bell pepper, and oil and arrange in an even layer. Add salmon and season vegetables and salmon with salt and pepper. Broil until vegetables are browned in spots and salmon is opaque throughout, 8 to 10 minutes. Sprinkle with olives and fennel fronds to serve.

Tools for this recipe

• Nordic Ware half sheet pan, Microplane zester grater, Victorinox Fibrox 8-inch chef's knife, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of salmon works best for broiling?

Center-cut fillets hold their shape best under high heat because they are uniform in thickness, so every piece cooks at the same rate. Go with pieces between 1 and 1.25 inches thick, since thinner tail pieces can overcook in the 8 to 10 minutes of broiling.

Can I use a different type of olive?

Kalamata olives work just as well and bring a slightly more tangy flavor. Green Castelvetrano olives are milder and sweeter, so they shift the dish in a different direction. Stick with pitted olives and quarter them the same way to keep the bites even.

How do I store leftover salmon with fennel and olives?

Keep leftovers in the fridge in a sealed container for up to 2 days, but eat them cold or at room temperature since reheating broiled salmon dries it out fast. The vegetables hold up well cold, and the orange juice from the pan doubles as a dressing.

Can I make this recipe without a broiler?

Roast everything at 425 degrees F for 12 to 15 minutes instead, checking the salmon at the 12-minute mark. The vegetables will not char the same way, but they will still caramelize and soften. An air fryer at 400 degrees F for 8 to 10 minutes works too, though you may need to cook in batches.

What should I serve with this salmon?

Couscous soaks up the citrusy pan juices better than anything else, and it cooks in 5 minutes while the salmon broils. Crusty bread or a simple arugula salad with lemon vinaigrette rounds out the plate without competing with the fennel and olives.