Slow Roasted Salmon with Orange & Fennel
Dont' know what to do with Greensbury's Atlantic Salmon after it's been delivered to your door? Toss it in the oven on low heat with aromatic herbs & juicy fruit for lunch or dinner.
4 - 6oz skinless Atlantic Salmon filets
1/3 cup extra virgin olive oil (plus more for drizzling)
2 large lemons
3 large oranges
2-3 rosemary sprigs
1/2 of a large fennel bulb (sliced very thinly)
1/4 of a small red onion (sliced very thinly)
Salt and pepper
Preheat over to 275 degrees.
Thinly slice 1 lemon and 1 orange and arrange on parchment paper in a sheet tray.
Place salmon filets on top of citrus then tuck in rosemary sprigs around and underneath salmon filets.
Pour 1/3 cup olive oil over the salmon and season with salt and pepper.
Fold up edges of parchment to create a loose seal (doesn't need to be fully enclosed)
Place sheet tray in oven and cook until fully cooked through; maybe 20-30 minutes.
Fennel & Orange Topping
While the salmon cooks, peel the remaining two oranges and slice into rounds and then cut each round into halves.
Place the orange halves into a bowl along with the sliced/shaved fennel red onion plus a couple fennel fronds. Season with salt and pepper, squeeze lemon over the top and drizzle with olive oil. Mix thoroughly.
When thoroughly cooked, remove salmon from oven and plate each filet separately (without the rosemary and citrus)
Add the fennel & orange topping and spoon some of the leftover olive oil from cooking over the top.