Easy Slow-Roasted Salmon with Fennel and Citrus
Servings: 3 -4
This Slow-Roasted Salmon with Fennel and Citrus is an impressive dinner with little effort. Everything roasts in one pan for a ton of flavor.
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Ingredients
- 1 - 1.25 lb (450-600 grams) whole skinless salmon filet (even thickness throughout the filet if possible for even cooking)
- 1 small fennel bulb, remove fronds (save them), core and thinly slice
- 2 shallots, thinly sliced
- 2 oranges, navel and blood orange
- ¼ cup extra-virgin olive oil
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1/4 tsp chili flakes
- Kosher salt and ground pepper
- 1/4 tsp garlic powder
- Optional: garnish with fresh dill instead of the fennel fronds
Instructions
- Preheat your oven to 300°F and set aside a baking dish. The dish should be large enough for the salmon filet.
- Reserve fennel fronds, then core and thinly slice the fennel bulb and place in the bottom of the baking dish. Add the sliced shallots, 1/4 cup olive oil, kosher salt, ground pepper and chili flakes to the baking dish as well. Add the juice of one orange to the mixture in the pan and toss everything to combine. Spread it evenly over the bottom of the dish.
- Transfer the baking dish to the oven and bake for 15 minutes.
- Thinly slice the other orange and set aside.
- After 15 minutes, remove the baking dish from the oven, toss everything in the baking dish a few times and then place the salmon filet on top of the fennel mixture in the dish. Season the top of the salmon generously with kosher salt, ground pepper and 1/4 tsp garlic powder.
- Drizzle the salmon with 2 tablespoons of olive oil and then place the orange slices over top of the salmon filet, overlapping if needed.
- Place the baking dish in the oven and bake for 30-45 minutes or until the internal temperature of the salmon measures 135 - 145F (or your desired temperature for doneness) or is tender and flakes easily with a fork.
- Use a spatula or knife to cut servings (don't worry if they're not perfect as the salmon will sort of flake as you cut it once cooked). Serve pieces of salmon with the fennel and citrus juices from the baking dish, garnished with the reserved fennel fronds and enjoy! You can also squeeze some of the juices from the cooked citrus over the salmon too before serving.
Notes
- Serve this slow-cooked salmon dish with grains like couscous, quinoa, or rice! You can also serve it with broccolini or green beans.
- If your baking dish isn’t big enough for the salmon filet, you can cut the filet in half or use a higher rimmed baking sheet.
- I usually take out my salmon filets from the fridge 20-30 minutes before I start my recipe. It gives the salmon time to come to room temperature, so it’ll cook more evenly in the oven.
- If you can’t find a large piece of salmon, you can swap it out for steelhead trout, which tastes very similar!
- Fennel fronds make a lovely garnish but you could use other fresh herbs like fresh dill or mint if desired.
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