Seared Salmon with Olive Oil, Citrus & Fennel

Name: 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

www.californiaoliveranch.com

View full recipe on www.californiaoliveranch.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.californiaoliveranch.com.

Share this recipe:

Cooking tools:

Skillet
Stove
Chef's knife
Cutting board
Mixing bowl
Spatula
Measuring spoon
Serving platter
Paper towel

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