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Citrusy Fennel Salmon

I was browsing the Epicurious website per usual and came across this beautiful, clean, and simple recipe so I thought I would give it a try.  This recipe is perfect either for a holiday dinner or as a clean dinner after you have stuffed yourself silly this holiday season.

1 medium fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 lemon, very thinly sliced, seeds removed

4 sprigs dill, plus more for serving (optional)

Kosher salt, coarsely ground pepper

1 2-pound skinless salmon fillet, preferably center-cut

3/4 cup olive oil

Sea Salt, Pepper, and Crushed



Preheat oven to 275°F

Toss fennel, orange slices, lemon slices, 4 dill sprigs (if using) and EVOO in a shallow 3-quart baking dish

Season with kosher salt and pepper

Citrus and Fennel Ready!

Citrus and Fennel Ready!

Season salmon with kosher salt and place on top of fennel mixture

Citrusy Salmon ready to be baked

Citrusy Salmon ready to be baked

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

Baked Citrusy Salmon

Baked Citrusy Salmon

Transfer salmon to a platter

Spoon fennel mixture and oil from baking dish over; discard dill sprigs

Season with sea salt and pepper and top with fresh dill sprigs

Citrusy Salmon served with a Frisee Salad

Citrusy Salmon served with a Frisee Salad

Next time I am going to add another bulb or two of fennel, but this is definitely going to be a go-to recipe!

I hope you give it a try and love it as much as I do!

Stay hungry…

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