Slow-Roasted Salmon with Fennel, Citrus, and Chillies

Ingredients for Slow-Roasted Salmon with Fennel, Citrus, and Chillies

• 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 red Fresno chilli or jalapeño, with seeds, thinly sliced

• 4 sprigs dill, plus more for serving

• Kosher salt, coarsely ground pepper

• coarsely ground pepper

• 1 (2-pound) skinless salmon fillet, preferably centre-cut

• 180ml olive oil

• Flaky sea salt (such as Maldon)

How to make Slow-Roasted Salmon with Fennel, Citrus, and Chillies

Preheat oven to 135°C. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.