Slow Roasted Salmon With Citrus

4 SERVINGS | 40 MINUTES

NOTES:

  • Leftovers: Refrigerate in an airtight container for up to three days.

  • More Flavor: Add chili flakes for some spice

  • No Parsley: Use another fresh herb such as dill, chives or cilantro

INGREDIENTS:

  • 1/2 bulb Fennel (cored, thinly sliced)

  • 1 Navel Orange (thinly sliced)

  • 1 Lemon (thinly sliced)

  • 1/4 tsp Sea Salt (divided)

  • 454 grams Salmon Fillet

  • 1/4 cup Extra Virgin Olive Oil

  • 1/4 cup Parsley (finely chopped)

DIRECTIONS:

  1. Preheat the oven to 300ºF (149ºC).

  2. In an oven-safe baking dish, add the fennel, orange, lemon and half the sea salt and mix to combine. Place the salmon on top and season with the remaining salt. Pour the extra virgin olive oil over the top of everything and place in the oven for 30 to 35 minutes or until the salmon is cooked to your liking

  3. Remove from the oven and add parsley. Divide between plates, serve and enjoy!

DinnerMichelle Matthewssalmon, lemon, parsley, orange