The Olive Bin

Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over. 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. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over. Season with sea salt and pepper and top with fresh dill sprigs.
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Ingredients

Number Of Servings: 6

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeno (remove seeds for less spice), thinly sliced
Kosher salt
Coarsely ground pepper
1 (2-pound) skinless salmon fillet
3/4 C of The Olive Bin's Wild Dill Olive Oil
Flaky sea salt
Fresh dill sprigs

Directions

  1.  Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile in a shallow 3-quart baking dish; season with kosher salt and pepper. 
  2.  Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
  3. 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.
  4. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over. Season with sea salt and pepper and top with fresh dill sprigs.

Additional Info

Recipe adapted from Epicurious.com

Associated Products

Dill Olive Oil
Dill Olive Oil
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