Slow Roasted Salmon With Fennel And Orange Recipe For Easter Day 2024: This is the epitome of a light summer dinner: slow-roasted salmon! It’s loaded with fresh herbs, juicy oranges, and fennel, and it’s quite soft.
This is the perfect opportunity if you have never attempted slow roasting an entire salmon fillet! I don’t generally turn to it when I need a quick salmon dinner meal, like my baked salmon. I am, however, completely smitten with this meltingly soft and delectable roasted salmon when I have an hour or so to spare.
And just look at this stunning woman! It looks like a pretty magnificent dish, perfect for serving guests at dinner parties, but it’s actually incredibly simple to prepare. Really, all you need to do is top it with the orange topping, fennel, and mint. Once everything is expertly stacked on top, slowly roast it in the oven for a vibrant, wholesome, and refreshing summer supper!
Slow Roasted Salmon With Fennel And Orange Recipe For Easter Day 2024
INGREDIENTS
- 1 ½ pound coho salmon (sockeye and king salmon also work)
- 3 tablespoons extra-virgin olive oil
- 1 orange
- 1 fennel bulb, halved and thinly sliced, reserving some fronds
- 1 shallot, thinly sliced
- ½ lemon, zested and juiced
- 2 teaspoons honey
INSTRUCTIONS
- Set an oven rack in the center and preheat the oven to 200°F (93°C). Lay the salmon, skin side down, on a baking sheet covered with parchment paper. Drizzle ½ tablespoon of olive oil over the top.
- Peel one half of the orange after slicing it in half, then thinly slice the fruit into half-moon shapes.
- The remaining 2 ½ teaspoons of olive oil, sliced fennel, orange segments and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper should all be added to a medium bowl. If desired, you may also include some fennel fronds. Stir gently to mix.
- Top the salmon with the orange-fennel mixture. Depending on how “done” you prefer your salmon and the thickness of the fish, roast it for 30 to 45 minutes. I like my food more “medium” in the center (around 125°F/52°C) and more “well done” around the edges. It may appear undercooked, but that’s because the color will stay a more vivid orange than in other baked salmon recipes.
- After taking the salmon out of the oven, serve it directly from the sheet pan, ladling any remaining pan juices over the top.
TIPS
- I always recommend grabbing sockeye, coho, or king salmon. Sockeye and coho are easy to come across, vibrant in color, and have a rich flavor. But if you’re looking to splurge a little, King salmon has the highest fat content, which means it’s exceptionally moist.
- Depending on the size of your fennel, you may have leftover topping. If so, store it in an airtight container in the fridge and enjoy it as a side salad throughout the week!
NUTRITION
- CALORIES: 260 KCAL
- CARBOHYDRATES: 9G
- PROTEIN: 24G
- FAT: 14G
- SATURATED FAT: 2G
- POLYUNSATURATED FAT: 4G
- MONOUNSATURATED FAT: 8G
- CHOLESTEROL: 62MG
- SODIUM: 267 MG
- POTASSIUM: 814 MG
- FIBER: 2G
- SUGAR: 5G
- VITAMIN A: 452 IU
- VITAMIN C: 25 MG
- CALCIUM: 54 MG
- IRON: 2MG
FAQs AND QUESTION
How to make slow-roasted salmon
This salmon recipe is a cinch to make once you’ve got a few things prepped. But first, preheat the oven to 200°F (93°C), and set a rack in the middle of the oven. Then follow along below!
- It’s slow roasting time! Top the salmon with the orange fennel mixture. Then roast the salmon for 30 to 45 minutes, depending on the thickness of the fish and how “done” you like it. But be sure to check the recipe card for extra roasting notes!
- Ready to serve. Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.