Slow-Roasted Salmon with Fennel, Citrus and Chiles

Fennel is composed of a white bulb and stalks with feathery green fronds, both of which are edible. It has a slightly sweet, licorice-like flavor and tastes delicious with any type of citrus; roasting brings out its natural sweetness even more. When sliced and eaten raw it adds a very satisfying crunch to salads. Fennel is a good source of the B vitamin folate, vitamin C, potassium and contains many powerful antioxidant compounds.

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 and coarsely ground black pepper
• 1 2-lb. skinless salmon fillet, preferably center-cut
• ¾ cup olive oil
• Flaky sea salt (such as Maldon)

Instructions

1. Preheat oven to 275°.
2. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a
   shallow 3-qt. baking dish; season with kosher salt and pepper.
3. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
4. 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.
5. 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.
6. Season with sea salt and pepper and top with fresh dill sprigs.

Also try with: cod, halibut, John Dory or turbot fillets

Nutrition at a Glance
Calories (kcal) 480 Fat (g) 38 Saturated Fat (g) 5 Cholesterol (mg) 85 Carbohydrates (g) 6 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 31 Sodium (mg) 330

Adapted from www.BonAppetit.com