Salmon with Fennel, Bell Pepper, and Olives

INGREDIENTS

• 1 navel orange
• 1 large bulb fennel, cored and thinly sliced, 1/4 cup fronds reserved
• 1 yellow bell pepper, thinly sliced
• 2 tablespoons olive oil
• 4 skinless salmon fillets (4 to 6 ounces each)
• Salt and pepper
• 1/3 cup pitted black olives, quartered