Slow Roasted Salmon with Citrus and Fennel
Slow Roasted Salmon with Citrus & Fennel
Rated 5.0 stars by 1 users
Category
entree
Author:
Bon Appétit Magazine
Prep Time
10 minutes
Cook Time
40 minutes
This Bon Appetite recipe is my goto salmon recipe for a large crowd. Perfect for your next holiday meal or brunch with friends, this salmon is so forgiving. Can be eaten hot or at room temp.
Ingredients
-
1 medium fennel bulb, thinly sliced
-
1 blood or navel orange, very thinly sliced, seeds removed
-
1 Meyer or regular lemon, very thinly sliced, seeds removed
-
1 red Fresno chile or jalapeño, with seeds, thinly sliced
-
4 sprigs dill, plus more for serving
-
Kosher salt and coarsely ground black pepper
-
1 2lb skinless salmon filet, preferably center cut
-
1/3 cup olive oil
-
Flaky sea salt
Directions
Preheat oven to 275.
Toss fennel, oranges, lemons, chile, and 4 dill sprigs in a shallow 3qt baking dish, with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
Roast salmon until just cooked through (using a knife take the tip and slide through the flesh, it should slide easily and the flesh will be opaque) approximately 30-40 minutes for medium rare.
Transfer salmon to platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.