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Slow Roasted Salmon
This roasted salmon with orange and fennel is a light and bright dish that's simple to prepare and tastes as good as it looks. The slow roasted salmon turns soft and buttery, while the crisp fennel orange salad cuts through the richness. It's a perfectly balanced, delicious and easy weeknight meal!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- bowl
📝 Preparation Steps
1
Preheat the oven to 275℉.
2
Thinly slice one lemon and one orange. Arrange the slices on a large sheet of parchment paper set over a sheet pan.
3
Place the salmon on top of the citrus. Tuck a few sprigs of rosemary around and underneath if using. Pour ⅓ cup olive oil over the salmon, then season generously with salt and pepper. Fold the parchment up around the edges to create a loose seal. It does not need to be fully enclosed.
salt and pepper
4
Place the sheet pan in the oven and roast until just cooked through, about 25 to ⏱️ 40 minutes depending on the size of your salmon. Individual fillets will cook faster.
5
While the salmon roasts, slice the top and bottom off the two remaining oranges. Place them cut side down and carefully slice down the sides to remove the peel and as much white pith as possible.
large oranges (any variety)3
6
Turn the peeled oranges on their sides and slice into rounds. Cut each round into halves or quarters, removing any large pieces of white membrane.
large oranges (any variety)3
7
Add the orange segments to a bowl along with the shaved fennel, red onion, and a few fennel fronds. Season with salt and pepper, squeeze the remaining Meyer lemon over top, then drizzle with a little olive oil. Mix and set aside until the salmon is ready.
salt and pepper
8
To serve, use a spoon to break the salmon into large pieces and divide among plates, leaving the citrus slices and rosemary behind. Spoon some of the cooking oil over top and add the fennel orange salad. Garnish with more fennel fronds and serve immediately.
Nutrition Facts
calories
459 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
11 g
sodium Content
91 mg
protein Content
35 g
cholesterol Content
94 mg
carbohydrate Content
14 g
saturated Fat Content
4 g
unsaturated Fat Content
23 g
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