0 from 12 votes
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 servings
Calories: 260 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 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
- 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.
- 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.
- 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.
- Remove the salmon from the oven, serve it straight from the sheet pan and scoop any extra pan juices on top.
Cup of Yum
Notes
- 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!
Nutrition Information
Calories
260kcal
(13%)
Carbohydrates
9g
(3%)
Protein
24g
(48%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Cholesterol
62mg
(21%)
Sodium
267mg
(11%)
Potassium
814mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
452IU
(9%)
Vitamin C
25mg
(28%)
Calcium
54mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 24g | 48% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 62mg | 21% |
| Sodium | 267mg | 11% |
| Potassium | 814mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 452IU | 9% |
| Vitamin C | 25mg | 28% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.