Roasted Verlasso Salmon With Fennel, Picholine Olives And Oranges Recipe

Name: Roasted Verlasso Salmon With Fennel, Picholine Olives And Oranges
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 oranges Large; 2 fennel bulbs small fresh, trimmed, halved vertically, sliced into half-inch wide strips; 1 cup picholine olived, pitted and cut in half; 1 cup Italian parsley leaves fresh, coarsely chopped; extra-virgin olive oil; 2 teaspoons ground cumin; 2 tablespoons herbs de provence; freshly ground pepper; 1/4 cup olive oil; 6 salmon fillets center-cut Verlasso, skin removed

Servings: persons

6 oranges Large
2 fennel bulbs small fresh, trimmed, halved vertically, sliced into half-inch wide strips
1 cup picholine olived, pitted and cut in half
1 cup Italian parsley leaves fresh, coarsely chopped
extra-virgin olive oil
2 teaspoons ground cumin
2 tablespoons herbs de provence
freshly ground pepper
1/4 cup olive oil
6 salmon fillets center-cut Verlasso, skin removed

1
Preheat the oven to 450u00b0 F.
2
Cut off the top and bottom ends of the oranges. Stand on one flat side. Starting at the top of fruit, cut off all the peel and white pith, following the curve of the fruit. Working over a bowl, cut between the membranes, releasing the orange segments; squeeze any juice into the bowl. Transfer the segments to another bowl and chill.
3
Cut off the fennel stalks as close to the bulb as possible. Cut the bulb in half from top to bottom. Lay each half with the flat, cut-side down. Cut both of these pieces in half. The bulb should now be in equal quarters. Remove the core from each quarter. Slice vertically into half-inch wide strips. Combine the orange segments, fennel and parsley in a large bowl. Add the olives, drizzle with the olive oil and season with salt. Toss together.
4
On a sheet of waxed paper, mix together the ground cumin, Herbs de Provence and freshly ground pepper. Roll the salmon fillets in the herb mixture, patting gently so the coating adheres to the fish.
5
Heat the oil over medium-high heat in an ovenproof skillet large enough to hold all the fillets in one layer. Sear on both sides for 1-2 minutes, turning once very gently, ending skin side down. Place the skillet in the center of the oven uncovered and roast 6-10 minutes, depending on the thickness of the fillets, until the salmon is just cooked. Remove from the oven.
6
To serve, place the fennel salad on individual plates and top with a salmon fillet.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 oranges Large, 2 fennel bulbs small fresh, trimmed, halved vertically, sliced into half-inch wide strips, 1 cup picholine olived, pitted and cut in half, 1 cup Italian parsley leaves fresh, coarsely chopped, and more.

Yes, Roasted Verlasso Salmon With Fennel, Picholine Olives And Oranges falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Verlasso Salmon With Fennel, Picholine Olives And Oranges

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