Slow Roasted Salmon with Orange and Fennel

Serves: Six | Prep: 45 min | Cook: 30 min

Ingredients:

Slow Roasted Salmon with Orange and Fennel:
2 lbs whole side of salmon, skinless
3 Tbsp olive oil
2 large oranges, peeled and sliced
1 fennel bulb, thinly sliced
2 shallots, thinly sliced
1 garlic clove, minced
1/2 lemon, juiced
1/4 cup fresh oregano, chopped
2 tsp honey
1 tsp salt
1/2 tsp pepper

Directions:
In a large bowl combine the oil, oranges, fennel, shallots, garlic, oregano, lemon juice, honey, salt, and pepper. Toss everything together well and let the mixture sit for about 30 minutes so the flavors can meld and the citrus can soften the fennel slightly.

Preheat oven 275°F/135°C. Line a baking tray with baking paper. Place the salmon on the tray “skin-side” down. Spoon the orange and fennel mixture evenly over the top of the salmon, making sure some of the juices are poured over as well.

Bake for 30–40 minutes, or until the salmon reaches an internal temperature of 125°F–130°F for a medium-rare doneness. The salmon should be tender, flaky, and still beautifully moist. Serve warm with extra pan juices spooned over the top.

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Brown Sugar Baked Salmon
Salmon Gravlax with Lemon Creme Fraiche
Poached Salmon
Buttered Salmon Sheet Pan
Salmon Fried Rice