Salmon with Fennel and Orange Salad

Raravina Recipe Salmon Fennel Orange Salad

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All Things Wine

Ingredients:

For Salmon:

- 4 salmon fillets (about 150 grams each)
- 30 ml olive oil
- Salt and freshly ground black pepper 15 ml fresh lemon juice

For Fennel and Orange Salad:

- 2 medium fennel bulbs, thinly sliced
- 2 oranges, peeled and segments cut out
- 30 grams Kalamata olives, pitted and sliced
- 15 ml olive oil
- 15 ml white wine vinegar
- Salt and freshly ground black pepper
- Fresh dill or parsley, chopped (for garnish)

Instructions:

Prepare the Salmon:

1. Preheat your oven to 200°C (400°F). Season the salmon fillets with salt, pepper, and lemon juice.
2. Heat olive oil in a large, oven-proof skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook until the skin is crispy, about 3-4 minutes.
3. Flip the salmon and transfer the skillet to the oven. Roast until the salmon is cooked to your desired doneness, about 6-8 minutes for medium.

Make the Fennel and Orange Salad:

1. In a large bowl, combine the sliced fennel, orange segments, and olives.
2. In a small bowl, whisk together the olive oil and white wine vinegar. Season with salt and pepper.
3. Pour the dressing over the salad and toss gently to coat.

Serve:

Arrange the salmon fillets on plates. Serve with a generous portion of the fennel and orange salad on the side. Garnish the dish with fresh dill or parsley.   

Wine Pairing