Slow-Roasted Salmon With Fennel and Citrus

Name: Slow-Roasted Salmon With Fennel and Citrus
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 medium fennel bulb (thinly sliced); 1 blood or navel orange (very thinly sliced, seeds removed); 1 Meyer or regular lemon (very thinly sliced, seeds removed); 1 jalapeno pepper (small diced, with seeds); 6 sprigs dill (plus more per serving); 1 teaspoon coarsely ground black pepper; 1 2-pound salmon fillet (skinless); 2 teaspoons fish seasoning (Pritikin Fish Seasoning or other no-salt fish seasoning)

Written by Pritikin Chefs

1.3 min read

Slow-Roasted Salmon With Fennel and Citrus

Prep Time25

Active Time40

Total Time1 5

Course: Lunch, Main Course

Cuisine: American, Fish

Yield: people

Materials

1 medium fennel bulb thinly sliced
1 blood or navel orange very thinly sliced, seeds removed
1 Meyer or regular lemon very thinly sliced, seeds removed
1 jalapeno pepper small diced, with seeds
6 sprigs dill plus more per serving
1 teaspoon coarsely ground black pepper
1 2-pound salmon fillet skinless
2 teaspoons fish seasoning Pritikin Fish Seasoning or other no-salt fish seasoning

Instructions

Pre-heat oven to 275∞ F. Lightly mist with oil spray the bottom of a shallow 3-quart baking dish (such as a 9- by 13-inch Pyrex dish).
In the baking dish, toss together the first 5 ingredients (through dill). Season with black pepper.
Season salmon with Pritikin Fish Seasoning and place on top of fennel mixture.
Roast until salmon is just cooked through, about 30 to 40 minutes.
Transfer salmon to a platter, breaking it into large pieces as you go. Don’t worry about perfect portions. Just keep in mind that one serving, whether made up of 1 or 2 pieces, is about the size of the palm of your hand.
Spoon fennel/citrus mixture from baking dish over salmon pieces. Discard dill sprigs. If desired, season with more fish seasoning and black pepper. Top with a few fresh dill sprigs.