SLOW-ROASTED SALMON WITH FENNEL AND CITRUS
Gluten-free, Dairy-free, Halal, Kosher, Metabolic Jumpstart
Serves 6
A unique blend of winter flavors come together in this nutrient-rich and immunity-boosting dish, packed with omega-3 fatty acids from the salmon and with vitamin C from the citrus. Try it for a holiday meal with varied sides, or for a weeknight paired with a simple salad or vegetable.
Ingredients:
- 1 bulb fennel, cored and thinly sliced
- 1 blood orange, seeded and cut into thin segments
- 1 grapefruit, seeded and cut into thin segments
- 1 lemon, seeded and thinly sliced
- 1 Fresno chile or jalapeño, seeded and thinly sliced
- 6 sprigs fresh dill
- Fine sea salt and freshly ground black pepper
- One 2-pound skinless salmon fillet
- ¼ cup olive oil
Directions:
- Preheat the oven to 275°F.
- Layer the fennel, oranges, grapefruits, lemons, chiles, and half the dill in a baking dish and season with 1/2 teaspoon each salt and pepper.
- Sprinkle the salmon with 1/2 teaspoon salt and lay it on top of the fennel-citrus mixture. Pour the olive oil over top of the salmon. Roast until the salmon is mostly pink with a little tinge of orange in the center and cooked to medium-rare, 30 to 40 minutes.
- Transfer the salmon in a serving dish and spoon the fennel-citrus mixture and oil over top. Top with the remaining dill sprigs.