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Seared Salmon with Olive Oil, Citrus & Fennel
- Yield
- 2-4 servings
- Difficulty
- Easy
- Time
- 15 min
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4.9out of 5 stars
Reserve Collection: Arbosana
From
Original price was$23.49
Discounted price is$21.99
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4.8out of 5 stars
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Discounted price is$17.99
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Seared Salmon with Olive Oil, Citrus & Fennel
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.
Featured Products
4.9out of 5 stars
Reserve Collection: Arbosana
From
Original price was$23.49
Discounted price is$21.99
- Best Seller
4.8out of 5 stars
100% California
From
Original price was$19.99
Discounted price is$17.99
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