If you’re looking for a delicious, nutritious, and easy-to-make dish, slow-roasted salmon with fennel and citrus is a perfect choice. This recipe brings together tender, flaky salmon with the sweet, aromatic notes of fennel and the bright, zesty flavors of citrus, making it a standout meal for any occasion. Whether you’re hosting a dinner party or preparing a simple weeknight meal, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Rich in Omega-3s: Salmon is packed with heart-healthy omega-3 fatty acids, making it an excellent choice for a nutritious diet.
- Perfectly Balanced Flavors: The combination of anise-like fennel and tangy citrus enhances the natural taste of salmon without overpowering it.
- Foolproof Cooking Method: Slow roasting ensures that the salmon remains moist and tender, making it an ideal technique for all skill levels.
- Visually Stunning: The vibrant colors of citrus slices and fresh herbs make this dish as beautiful as it is delicious.
Ingredients
- 1 large salmon fillet (about 1.5 lbs)
- 1 bulb fennel, thinly sliced
- 1 orange, thinly sliced
- 1 lemon, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- Fresh dill or parsley for garnish
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 275°F (135°C). This low temperature is key to achieving a tender and flaky texture for the salmon.
- Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Step 2: Slice the Ingredients
- Cut the fennel bulb in half lengthwise. Remove the tough core from each half by making a small V-shaped cut.
- Lay each half flat and slice it thinly into crescent-shaped pieces.
- Wash the orange and lemon thoroughly. Slice them into thin rounds, about ⅛ inch thick, ensuring you remove any seeds to prevent bitterness.
Step 3: Arrange the Base
- Evenly spread the sliced fennel across the prepared baking sheet, creating a base that will provide both flavor and moisture during roasting.
- Layer half of the citrus slices over the fennel, slightly overlapping them so that the salmon absorbs their juices while cooking.
- Drizzle half of the olive oil over the fennel and citrus mixture, ensuring even distribution.
- Sprinkle a light pinch of salt and black pepper over the fennel and citrus to enhance their natural flavors.
Step 4: Prepare the Salmon
- Use paper towels to pat the salmon fillet dry on both sides. Removing excess moisture helps the seasonings stick and allows for better roasting.
- Place the salmon, skin-side down, on top of the fennel and citrus base, making sure it’s centered for even cooking.
- Evenly rub the minced garlic over the surface of the salmon, pressing gently to ensure it adheres.
- Season the fillet with the remaining salt, black pepper, and red pepper flakes (if using) for an extra depth of flavor.
- Drizzle the remaining olive oil over the salmon, rubbing it gently to coat the entire surface and lock in moisture.
Step 5: Add the Citrus Topping
- Take the remaining citrus slices and layer them over the salmon fillet, covering as much of the surface as possible.
- Lightly press the citrus slices onto the fish to ensure they stay in place during roasting and infuse their juices into the salmon.
Step 6: Slow-Roast the Salmon
- Carefully place the baking sheet in the preheated oven on the middle rack.
- Allow the salmon to roast undisturbed for 30–40 minutes. Avoid opening the oven frequently to maintain an even temperature.
- After 30 minutes, check for doneness by inserting a fork into the thickest part of the fillet. If the salmon flakes easily, it’s done.
- For precise doneness, use an instant-read thermometer. The internal temperature should read 120–125°F (49–52°C) for medium-rare or 130°F (54°C) for a firmer texture.
- If the salmon needs additional cooking, return it to the oven for another 5 minutes and recheck the temperature.
Step 7: Rest and Garnish
- Remove the salmon from the oven and let it rest on the baking sheet for 5 minutes. This helps the juices redistribute, ensuring a moist and tender texture.
- Carefully transfer the salmon to a serving platter, using a wide spatula to keep it intact.
- Sprinkle freshly chopped dill or parsley over the salmon for a vibrant, herbaceous finish.
- Optionally, drizzle a little extra virgin olive oil on top for added richness.
Serving Suggestions
- Serve with a side of roasted vegetables or a simple arugula salad to keep it light and fresh.
- Pair it with a citrusy white wine like Sauvignon Blanc or a crisp rosé.
- For a heartier meal, serve over quinoa, couscous, or roasted potatoes.
- Add a dollop of Greek yogurt or a lemon-dill sauce on the side for an extra layer of creaminess.
Final Thoughts
Slow-roasted salmon with fennel and citrus is a show-stopping dish that is as easy to make as it is delicious. The slow-roasting method ensures a moist, flaky texture, while the fennel and citrus bring brightness and complexity to every bite. Whether you’re an experienced home cook or just starting out, this recipe is a guaranteed winner. Try it today and bring a taste of gourmet cooking to your kitchen!
Essential Tools for This Recipe
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- Baking Sheet with Wire Rack – This ensures even heat circulation and prevents sticking.
- Parchment Paper or Silicone Baking Mat – Makes cleanup easier and prevents fish from sticking.
- Instant-Read Meat Thermometer – Ensures perfectly cooked salmon every time.
- Mandoline Slicer – Helps achieve thin, even fennel and citrus slices quickly.
- Sharp Chef’s Knife – Essential for precise slicing of fish and produce.
- Citrus Juicer or Reamer – Helps extract maximum juice from lemons and oranges for extra flavor.
- Olive Oil Dispenser Bottle – Allows for precise drizzling without overpouring.
- Fish Spatula – A thin, flexible spatula designed for easily lifting delicate fish.
- Garlic Press – Quickly minces garlic without the need for fine chopping.
- Herb Scissors or Mezzaluna – Makes chopping fresh herbs for garnish effortless.
