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Ingredients

Serves 4

• 2 navel oranges, peeled, and segmented, plus 2 tablespoons fresh orange juice
• 1 small fennel bulb (stalks removed), halved lengthwise, cored, and thinly sliced crosswise, fronds reserved for garnish (optional)
• 1/4 cup pitted green olives, halved
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• Coarse salt and ground pepper
• 4 skinless salmon fillets (6 ounces each)

Description

Not Only Does The Salmon Take Mere Minutes To Cook, But A Refreshing Seasonal Topping Also Turns It Into A Sophisticated Supper.

Martha Stewart