Slow Roasted Salmon with Fennel

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"This recipe is all about essential fatty acids. In particular, Omega 3! Learn why it's so important for our health, and how to make it taste delicious!"

Serves 6 | Prep Time 10 minutes | Cook Time 40

Why I Love This Recipe

When it comes to fat, one particular fat you do not want to reduce is omega-3 fatty acids. It's good for your body, and it helps reduce cancer and heart disease. It also helps control blood clots and benefits your cell membranes. If we ever experienced a lesion of the skin without omega 3's in our diet, the cut would fail to clot, resulting in a huge loss in blood! Just another reason for you to try this high essential fatty acid meal.

Ingredients You'll Need

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)

Directions

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

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.

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. Season with sea salt and pepper and top with fresh dill sprigs.