Share this recipe

Steve Grant Maze Icon 01

Follow Steve Grant Health

Serves 2

Roasted Salmon with Olives and Orange

Oranges and Olives go surprisingly well together. This dish also goes well with rice.


  • 1 bulb fennel, end trimmed, cut into slim wedges
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 1 red chili, cored, seeds removed, finely chopped
  • 1 orange, halved and sliced 1cm thick
  • 2 fillets wild salmon (150g per fillet), skin removed
  • 2 tsp dried tarragon
  • 1 tsp cumin
  • 1/3 tsp paprika
  • 80g green pitted olives


  • Preheat oven to 200°C.
  • Place the fennel in a bowl with 1.5 tbsp olive oil, fennel seeds, and the chili and toss well.
  • Place onto a large lined shallow baking tray and spread evenly. Cook in the oven for 20 minutes or until tender.
  • Take out the fennel and reduce the oven to 150°C.
  • Move the fennel to the sides of the tray and add the orange. Pop the salmon in the center.
  • Mix together 1/2 tbsp olive oil with the tarragon, cumin, and paprika. Drizzle the mixture over the salmon.
  • Place the olives around the dish and bake in the oven for 10-12 minutes or until the salmon is cooked through.
  • Kcal: 498
  • Protein: 35g
  • Fat: 33g
  • Carbs: 11g
  • Fibre: 5.3g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

Have you ever thought about getting professional support to achieve your health and performance goals? We have an incredible team of registered nutrition, lifestyle, and functional medicine practitioners working out of our clinic in Marylebone, London and online ready to help you make that change.