Salmon with Fennel, Bell Pepper and Olives

A new year visit to Ithaca Falls where water still tumbles over layers of ice ended in a wonderful meal of roasted salmon over fennel and bell pepper. 

1 navel orange

1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved

1 yellow bell pepper, thinly sliced

1 tablespoons olive oil

4 skinless salmon fillets (4 to 6 ounces each)

salt and pepper

1/3 cup pitted black olives, quartered

Heat broiler, with rack 8 inches from heat.

Grate 1 tbsp. orange zest, then cut orange into wedges.

On a rimmed baking sheet, toss orange zest and wedges with fennel, bell pepper and oil and arrange in an even layer.

Add salmon and season vegetables and salmon with salt and pepper.

Broil until vegetables are browned and salmon is opaque (8 to 10 minutes).

Sprinkle with olives and fennel fronds to serve.

Oven roasted asparagus and a side of rice makes a nice meal.