Slow Roasted Salmon

Two plates filled with slow roasted salmon, blood oranges and fennel on a blue surface with a colorful towel alongside.

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This roasted salmon with orange and fennel is a light and bright dish that's simple to prepare and tastes as good as it looks. The slow roasted salmon turns soft and buttery, while the crisp fennel orange salad cuts through the richness. It's a perfectly balanced, delicious and easy weeknight meal!

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 4 servings

Calories: 459kcal

Author: Nicole Gaffney

Ingredients

1 - 1 ½ lb skinless salmon piece or 4 6-ounce salmon fillets
⅓ cup extra virgin olive oil plus more for drizzling
salt and pepper
2 Meyer lemons or regular lemons
3 large oranges any variety
2-3 sprigs rosemary optional
½ large fennel bulb very thinly sliced, plus some fennel fronds for garnish
¼ small red onion very thinly sliced

Instructions

Preheat the oven to 275℉.
Thinly slice one lemon and one orange. Arrange the slices on a large sheet of parchment paper set over a sheet pan.
2 Meyer lemons , 3 large oranges
Place the salmon on top of the citrus. Tuck a few sprigs of rosemary around and underneath if using. Pour ⅓ cup olive oil over the salmon, then season generously with salt and pepper. Fold the parchment up around the edges to create a loose seal. It does not need to be fully enclosed.
1 - 1 ½ lb skinless salmon piece, ⅓ cup extra virgin olive oil, 2-3 sprigs rosemary, salt and pepper
Place the sheet pan in the oven and roast until just cooked through, about 25 to 40 minutes depending on the size of your salmon. Individual fillets will cook faster.
While the salmon roasts, slice the top and bottom off the two remaining oranges. Place them cut side down and carefully slice down the sides to remove the peel and as much white pith as possible.
Turn the peeled oranges on their sides and slice into rounds. Cut each round into halves or quarters, removing any large pieces of white membrane.
Add the orange segments to a bowl along with the shaved fennel, red onion, and a few fennel fronds. Season with salt and pepper, squeeze the remaining Meyer lemon over top, then drizzle with a little olive oil. Mix and set aside until the salmon is ready.
½ large fennel bulb, ¼ small red onion
To serve, use a spoon to break the salmon into large pieces and divide among plates, leaving the citrus slices and rosemary behind. Spoon some of the cooking oil over top and add the fennel orange salad. Garnish with more fennel fronds and serve immediately.

Notes

Pat the salmon dry with a paper towel to remove excess moisture so it roasts evenly. Even a quick pat helps the heat distribute more evenly in the olive oil.
Stick to lower temperatures for the most tender texture and to avoid overcooking.
An instant read thermometer removes the guesswork when checking internal temperature. Aim for 120°F to 125°F for a tender, silky result.
Use a large piece of fish when serving a crowd since it makes dinner party prep almost effortless.

Nutrition