Slow Roasted Salmon with Fennel and Citrus

I vowed to eat fewer cookies, cakes, etc. after the holidays, but something always interferes — the inevitable weakness when a dessert menu is placed in front of me at the end of restaurant meals, the dinners at friends’ homes or my own sabotage when I decide to bake something sweet (which is more often than I should).
Roast it in the oven uncovered at a very low temperature (275 degrees) for 30 to 40 minutes. Don’t worry if the fish isn’t totally immersed in the olive oil. The abundant oils already present in the salmon will be enough to keep it moist. Break the fish into large pieces and pour some of the oil on top when serving. Have some lemon handy to squeeze on top, too. Try it with other seafood if salmon isn’t to your liking. Cod, halibut or similar thick-fleshed fish would be great too.
Slow Roasted Salmon with Fennel and Citrus
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 2-lb. skinless salmon fillet, preferably center-cut
- ¾ cup olive oil
- Flaky sea salt (such as Maldon)
Instructions
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Preheat oven to 275°. Toss fennel, orange slices, lemon slices, chile, 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.
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Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
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Transfer salmon to a 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. Have extra lemon on hand to squeeze on top.
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Wonderful! This is a great combination.
Cheers,
Rosa
Those blood oranges are almost the icing on the cake (so to speak) in terms of presentation and great idea with orange instead of the usual lemon with fish. And I can still have dessert??
This sounds wonderful. I have a fennel bulb in the fridge and I've been craving salmon. This is perfect. Thank you for the inspiration.
faccio spesso il salmone e segno subito questa ricetta, l'aggiunta di arancia e limone è molto azzeccata, buoni sapori mediterranei, chissà che profumo ! Buon weekend cara Linda !
Looks delicious!
I love both of your pans. This looks so tasty, and I am so making this for dinner guests who are pescatarians.
I seem to buy a fennel bulb and oranges every week (must be winter) and then look for things to do with them. This is perfect!
This looks very elegant, Linda. And pretty simple, too–just the kind of thing I like to make for company.