Slow-Roasted Salmon with Fennel and Orange Juice

By johnwhorfin

Ingredients

• 1 lb salmon cut into 4 equal filets
• 1 tsp kosher salt divided
• 1/4 tsp fresh ground black pepper divided
• 1 small fennel bulb only thinly sliced
• 1 small leek thinly sliced white part only
• 1/2 cup fresh orange juice
• 2 clove garlic thinly sliced
• 2 tbsp minced shallots
• 2 tbsp thinly sliced fresh tarragon
• 1/2 tsp ground coriander
• 1/2 tsp ground fennel
• 1/2 Serrano chili thinly sliced
• 1 tbsp olive oil

Details

Servings 4
Preparation time 10mins
Cooking time 35mins
Adapted from fooddonelight.com

Preparation

Step 1

Preheat oven to 200•.

Season both sides of salmon with ½ tsp. salt and 1/8 tsp. pepper. Set aside.

Spray an 13 x 9 inch square baking dish with cooking spray.

Sprinkle sliced fennel on the bottom.

Pour orange juice over the fennel.

Sprinkle fennel with remaining salt and pepper. Sprinkle with half of the garlic, shallots, ginger, tarragon, and coriander and ground fennel.

Place salmon on top in a single layer.

Top with a slice of Serrano and remaining garlic, shallots, ginger, tarragon, and coriander and ground fennel.

Drizzle with olive oil.

Cover tightly with plastic wrap.

Bake for 25 minutes.