In a bowl, combine the orange segments and juice, fennel, olives, lemon juice, and olive oil; season with salt and pepper, and toss gently. Set aside.
In a large nonstick skillet, heat the coconut oil over medium heat.
Add salmon fillets, flat side down, and cook until browned, about 3 minutes.
Turn salmon and cook until opaque throughout, 1 to 3 minutes more, depending on thickness.
Place salmon fillets in a serving dish and spoon the orange mixture over the top of each piece.
Garnish with fennel fronds.
Notes: Segmenting an orange: with the peel still on the fruit, slice off the stem and blossom ends. Following the fruit’s curve, cut away the peel and white pith. Then, over a bowl, cut along the membranes to release the segments. Once the segments of orange are removed, squeeze the membranes for juice.
**You cannot taste the coconut in the finished dish. Trust me on this one if you’ve never used coconut oil for cooking before.
Tip!
This recipe does not contain any non-starchy vegetables. It is highly recommended that you drink a green smoothie before eating this dish to maximize your SANEity.