- 2 fennels
- 1 large orange
- 4 salmon fillets
- Kalamon Olives from Samos
- 1 red onion
- black pepper and sea salt
- Markou Samos olive oil with Orange
- herbs to finish: celery, oregano or dill (choose 1 herb, best not mix)
Preheat the oven to 200 °.
Remove the green stems from the fennel, cut in half and cut into approximately 0.5 cm slices. blanch in salted water for 5 minutes, drain and rinse immediately under cold water.
Peel the orange and cut into thin slices
Arrange the fennel, red onion and orange in an oven dish.
Put the salmon fillets on top and sprinkle the Kalamon Olives from Samos around.
Sprinkle with black pepper, sea salt and the fresh herb.
Pour everything with Markou Samos olive oil with Orange
Put in the oven for 10 minutes
Finish with a few tufts of the herb you chose.
Many thanks to Ronny for this recipe !