Easy, fresh, and slam-packed with flavor, this is a great meal for any night of the week. These few, simple ingredients make for a quick throw together.
Slow Roasted Citrus, Fennel, + Chile Salmon
What you’ll need:
- 1-2 lbs of wild salmon — deboned, skinless (you could use any fish you had on hand, really — just stay clear of anything farm raised!)
- 2 oranges, thinly sliced, seeds removed
- 2 lemons, thinly sliced, seeds removed
- 1 medium bulb of fennel, thinly sliced
- 1 jalapeño, roughly chopped (leave the seeds for spicier, omit for mild heat)
- 4 sprigs dill + more for serving
- 1/4 cup olive oil
- Salt + pepper
How to do it:
Preheat your oven to 275.
In a shallow baking dish, layer your fruits, fennel, chile, and dill. Give it a quick sprinkle of pepper. Place your salmon on top of these goodies. Drizzle olive oil over the salmon. Sprinkle with salt and pepper.
Roast for 35-45 minutes, or until desired doneness. (I hit about 45 minutes for a well done filet. It was still melt in your mouth moist)
Remove from oven and let rest for 5 minutes. Flake apart wonderfully imperfect pieces of salmon. Serve intermixed with your citrus and fennel, topped with fresh dill.
I served ours with a stack of baked yam fries (topped with a vegan aioli sauce) and a sweet and spicy power greens salad.