Slow-Roasted Salmon With Fennel, Citrus, and Chiles
Ingredients
The vegetables and herbs
-
1
medium
fennel bulb
-
1
blood or navel orange
very thinly sliced
-
1
Meyer or regular lemon
very thinly sliced
-
1
red Fresno chile or jalapeño
thinly sliced
-
4
sprigs
dill
The salmon
-
1
lb.
skinless salmon fillet
The seasoning and oil
-
¾
cup
extra-virgin olive oil
-
to taste
Kosher salt
-
to taste
coarsely ground black pepper
-
to taste
flaky sea salt
Instructions
- Preheat the oven to 275°F.
- In a shallow baking dish, combine sliced fennel, orange, lemon, chile, and dill; season with salt and pepper.
- Place the salmon on top of the fennel mixture and pour olive oil over it.
- Roast the salmon until just cooked through, about 30–40 minutes.
- Transfer the salmon to a platter, breaking it into large pieces, and spoon the fennel mixture and oil over it.
- Season with flaky sea salt and pepper, and top with fresh dill.
Nutrition Facts (estimated)
Servings
6
Calories
480
Total fat
38g
Total carbohydrates
6g
Total protein
31g
Sodium
330mg
Cholesterol
85mg
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