We had this salmon yesterday for dinner and I think it will become one of my new favorite dishes. When I saw the recipe in Bon Appetit magazine I knew we would love it.
How to make Slow-roasted Salmon
You’ll love this salmon recipe because it’s super easy to make and would be quick enough for an after-work dinner. All you do is slice an orange, a lemon, a fennel bulb, and a jalapeño. Add some fresh dill, salt and pepper to the salmon and that’s it!
I changed the technique from the way Bon Appetit has it because I wanted my oranges, lemon, fennel, and chiles to be roasted longer. However, if you like them more fresh and less cooked then you can certainly try it without the additional cooking time.
Slow-Roasted Salmon with Fennel, Citrus, and Chiles
- 1 medium fennel bulb, thinly sliced
- 1 navel orange, very thinly sliced
- 1 lemon, very thinly sliced, seeds removed
- 1 jalapeño with seeds, thinly sliced
- 4 sprigs dill, plus more for serving
- Kosher salt
- Black pepper
- 2 lbs. skinless salmon, cod, or halibut fillet
- ¾ cup olive oil
- Flaky sea salt
- Preheat oven to 275. Toss fennel, orange slices, lemon slices, chile slices, and 4 dill sprigs in a shallow 3-qt. baking dish. Season with kosher salt and pepper.
- Season salmon with kosher salt and place on top of fennel mixture. Pour oil over salmon and vegetables. Roast until salmon is just cooked through, about 25 minutes. Flesh will be slightly opaque. Don't overcook because it will cook a bit more while it rests on the platter.
- Remove dish from oven and remove salmon and place on platter. Cover with foil. Place vegetables back in oven and cook another 25 minutes. Remove vegetables from oven and spoon fennel mixture and oil from baking dish over the salmon. Discard the cooked dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.