Salmon with Citrus and Green Olives | Hailee Catalano Recipes | Cafe Hailee

Ingredients

• 4 - 6 oz skinless salmon filets
• Kosher salt and pepper
• Parchment paper
• 1 orange (sliced)
• 1 lemon (sliced)
• 1 large shallot (thinly sliced)
• 1 bulb of fennel (cored and thinly sliced (tops reserved))
• 3 large cloves of garlic (thinly sliced)
• Olive oil (for drizzling)
• 1 large orange (skin and pith peeled, and flesh diced small)
• A handful Castelvetrano green olives (about 10, diced small)
• 2 Tbsp finely chopped fresh dill
• 2 Tbsp finely chopped fresh parsley
• 1 Thai chili (minced (or substitute with chili flakes to taste))
• 1/4 cup olive oil
• Zest of 1 lemon
• Juice of 1/2 a lemon
• 1 Tbsp honey
• Kosher salt and pepper (to taste)