Slow Roasted Salmon with Fennel and Orange
This slow roasted salmon with fennel, orange, and loads of herbs makes for a delicious, easy summer dinner recipe!
- Preparation Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6 servings
Ingredients for Slow Roasted Salmon with Fennel and Orange
- 1 ½ pound coho salmon (sockeye and king salmon also work)
- 3 tablespoons extra-virgin olive oil
- 1 orange
- 1 fennel bulb, halved and thinly sliced, reserving some fronds
- 1 shallot, thinly sliced
- ½ lemon, zested and juiced
- 2 teaspoons honey
- ½ cup chopped fresh herbs (basil, tarragon, dill, or mint)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
Instructions for Slow Roasted Salmon with Fennel and Orange
- Preheat the oven to 200°F (93°C), and set a rack in the middle of the oven. Place the salmon on a parchment-lined baking sheet (skin side down), then brush the top with ½ tablespoon olive oil.
- Slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.
- Sliced fresh oranges on a wooden board.
- In a medium bowl, add the remaining 2 ½ tablespoons of olive oil, sliced fennel, orange pieces and juice, shallot, lemon zest and juice, honey, herbs, salt, and pepper. You can also add some fennel fronds if you’d like. Gently stir to combine.
- Mixing fennel orange mixture in a bowl for slow roasted salmon
- Add the orange fennel mixture to the top of the salmon. Roast the salmon for 30-45 minutes, depending on the thickness of the fish and how “done” you like it. I prefer the edges to be more “well done” and the center more “medium” (about 125°F/52°C). Note that the color will remain more vibrant orange than other baked salmon recipes, looking under-cooked, though it’s not.
- A sheet pan with slow roasted
- Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.
- A lined baking sheet with slow roasted salmon next to a bowl of salt and pepper.
I always recommend grabbing sockeye, coho, or king salmon. Sockeye and coho are easy to come across, vibrant in color, and have a rich flavor. But if you’re looking to splurge a little, King salmon has the highest fat content, which means it’s exceptionally moist.
Depending on the size of your fennel you may have leftover topping. If so, store it in an airtight container in the fridge and enjoy it as a side salad throughout the week!
Calories: 260kcal, Carbohydrates: 9g, Protein: 24g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Cholesterol: 62mg, Sodium: 267mg, Potassium: 814mg, Fiber: 2g, Sugar: 5g, Vitamin A: 452IU, Vitamin C: 25mg, Calcium: 54mg, Iron: 2mg