Slow Roasted Salmon With Fennel And Orange Recipe For Easter Day 2024
This slow roasted salmon with fennel, orange, and loads of herbs makes for a delicious, easy summer dinner recipe!
– ▢ 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 frond– ▢ 1 shallot, thinly sliced– ▢ ½ lemon, zested and juiced– ▢ 2 teaspoons honey– ▢ ½ cup chopped fresh herbs (basil, tarragon, dill, or mint)– ▢ ½ teaspoon kosher salt– ▢ ¼ teaspoon freshly cracked black pepper
Ingredient
Step 1
Step 1
Set a rack in the middle of a 200°F (93°C) oven. Apply ½ tablespoon of olive oil to fish on a parchment-lined baking sheet (skin side down).
Direction
Step 2
Step 2
Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.
Step 3
Step 3
Combine the remaining 2 ½ teaspoons of olive oil, fennel, orange pieces, shallot, lemon zest, honey, herbs, salt, and pepper in a medium bowl. Include fennel fronds if desired. Mix gently.
Step 4
Step 4
Apply orange-fennel to fish. Salmon should roast 30–45 minutes, depending on thickness and "doneness". I prefer "well done" edges and "medium" middle (125°F/52°C). Orange baked fish seems undercooked compared to others.
Step 5
Step 5
Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.