Ingredients
- 1 medium fennel bulb
- ½ cup/70 grams green olives with pimentos, each quartered
- 3 scallions (white and light green parts only), finely chopped
- 2 tablespoons chopped fennel fronds (if using)
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon finely grated fresh lemon zest
- 4 salmon steaks or fillets, each 6 to 8 ounces and 1 to 1½ inches thick
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
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