Slow Roasted Salmon with Citrus and Fennel
Slow Roasted Salmon with Citrus & Fennel
Bon Appétit Magazine
10 minutes
40 minutes
entree
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
To Taste
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 1 TBSP of To Taste. Season salmon with an additional 2 tsp of To Taste 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.