Pan-Roasted Salmon with Orange and Fennel Salad

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Salmon fillets pan-roasted to crispy perfection served alongside a bright and refreshing orange and fennel salad with a citrus vinaigrette. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs salmon fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (6 oz each) salmon fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 small, thinly sliced fennel bulb
• 1 large, peeled and segmented orange
• 1/4 small, thinly sliced red onion
• 2 tbsp chopped fresh dill
• 2 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Season 2 salmon fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Heat 2 tbsp olive oil in a nonstick skillet over medium-high heat. Place the salmon skin-side down and cook for 5 minutes until the skin is crisp and golden.
3. Step 3: Flip the salmon and cook for an additional 3-4 minutes until the salmon is opaque and flakes easily. Remove from heat and set aside.
4. Step 4: In a bowl, combine 1 thinly sliced small fennel bulb, 1 large peeled and segmented orange, 1/4 thinly sliced small red onion, and 2 tbsp chopped fresh dill.
5. Step 5: Whisk together 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper to make a vinaigrette.
6. Step 6: Pour the vinaigrette over the fennel and orange mixture and toss gently to coat.
7. Step 7: Serve the salmon fillets alongside the orange and fennel salad.