By Chef Terri Wahl
The vibrant blood orange, the subtle fennel, and the extra citrus bang are a full-on burst in this slow-roasted salmon dish. Regularly consuming oranges, which are high in vitamins, minerals, and antioxidant compounds can help promote healthy immune function. Besides, oranges are a good source of fiber and potassium, both of which can support heart health.
Recipe
Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 60 minutes
Ingredients:
For the Vegetables
1 medium Fennel bulb, sliced
1 Navel orange
1 Blood orange
1 Lemon
1 Key lime
4 sprigs Fresh dill
1 Dried de Arbol chili peppers
2 cloves Garlic
3/4 cup Olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon Ground black pepper
For the Salmon
2 lb. Skinless salmon fillet, preferably center-cut
1/4 teaspoon Ground black pepper
1/8 teaspoon Flaky sea salt
1/4 cup Olive oil
Directions:
- Preheat oven to 275°F/135°C.
- Slice all the citrus fruits into rounds with the seeds removed. Set aside.
- In a large mixing bowl, toss all the vegetable ingredients together with olive oil. Add dried de Arbol chiles and season with salt and pepper. Mix well.
- In a medium baking dish, place salmon, skin side down; season with salt and pepper. Drizzle with olive oil. Top with citrus rounds and fennel mixture.
- Roast until salmon is just cooked through, about 30–40 minutes. Enjoy!
