Seared Salmon with Olive Oil, Citrus & Fennel
Crisp-skinned salmon is paired with fennel and fresh citrus for a bright, elegant dish that feels both light and satisfying. Finished with a generous drizzle of olive oil, this simple recipe highlights clean flavors and seasonal ingredients.
Ingredients
2–4 salmon fillets, skin-on
Ssalt and freshly ground black pepper
2 Tbsp California Olive Ranch Reserve Arbosana Olive Oil, plus more for finishing
1 large fennel bulb, trimmed and thinly sliced or shaved
1–2 citrus fruits (such as orange, blood orange, or grapefruit), peeled and sliced
Juice of ½ lemon
Fresh herbs (such as parsley or dill), for garnish
Flaky sea salt, for finishing
Instructions
Pat salmon dry and season with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add salmon skin-side down and cook 4–6 minutes until skin is crisp. Flip and cook 2–3 minutes more. Remove from heat.
In a bowl, toss fennel and citrus with lemon juice, a drizzle of olive oil, and a pinch of salt.
Arrange fennel and citrus on a platter, top with salmon, and finish with olive oil, herbs, and flaky salt.
Tip
For extra flavor, briefly warm the fennel and citrus in the pan after removing the salmon, using the residual heat and olive oil.