Description
This Slow Roasted Salmon with Fennel and Citrus is a delicious and easy spring/summer dinner! The citrus salmon is baked with onion, fennel, orange and lemon slices to an absolute perfection! This is truly the best way to cook a large piece of fish!
Ingredients
1 lb wild caught salmon
2 small blood oranges
1 lemon, half sliced half juiced
1/4 cup extra virgin olive oil
handful of fresh dill, chopped
1/2 tsp sea salt
1/4 tsp black pepper
1 small fennel bulb
1 red onion
Instructions
Juice one blood orange and sliced the other one. Cut lemon in half, juice one half and slice the other.
In a large shallow dish, mix squeezed orange juice, half of the lemon juice, olive oil, fresh dill, salt and black pepper.
Add salmon skin side up and refrigerate for about 30 minutes at room temperature or refrigerate for up to 1 hour. If in hurry, roast right away.
Preheat oven to 275 degrees F. Thinly slice fennel and onion. Drizzle a baking dish with an olive oil. Add onion, fennel, lemon and orange slices, salmon (skin side down) and pour all the leftover marinate on top of it. Bake for 35-40 minutes until cooked through.