Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Fennel, Bell Pepper, and Olives 3.8 (61) 6 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Prep Time: 10 mins Total Time: 20 mins Servings: 4 Fishing for a new salmon recipe? This one-pan delight features Mediterranean flavors that really shine. 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 ⅓ cup pitted black olives, quartered Directions 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. Johnny Miller Cook's Notes You can eat the cooked oranges (peel and all) or squeeze the juice over the fish. Originally appeared: Everyday Food, December 2012 Rate It PRINT