Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Salmon slow-roasted in the oven with fennel, orange slices, lemon slices, and jalapeño chiles. Roasting allows the flavor to meld and leaves the salmon moist and cooked just right.
Author: Lucy Brewer
1mediumfennel bulbthinly sliced
1navel orangevery thinly sliced
1lemonvery thinly sliced, seeds removed
1jalapeño with seedsthinly sliced
4sprigs dillplus more for serving
2lbs.skinless salmoncod, or halibut fillet
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.