Slow-Roasted Salmon with Fennel, Citrus, and Chiles

citrus fish roast dinner seafood salmon fennel hot pepper healthy chile pepper bon appétit christmas eve

Alison Roman

6 servings

Source

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 red Fresno chile 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 center-cut

3/4 cup olive oil

Flaky sea salt (such as Maldon)

Method

Preheat oven to 275°F. Toss fennel, orange slices, lemon slices, chile, 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.