If you need a little foodie Friday inspiration for a simple yet delicious dish to cook tonight, this slow-roasted salmon recipe is a must-try.
Foodie Friday: Simple, Seductive, Slow-Roasted Salmon
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 regular lemon, very thinly sliced, seeds removed
1 red Fresno chile or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving salt and coarsely ground black pepper
1 2-lb. skinless salmon fillet, preferably center-cut
¾ cup olive oil
Flaky sea salt
Preheat oven to 275°. Throw the fennel, orange slices, lemon slices, chile, and 4 dill sprigs into a shallow baking dish; season with salt and pepper. Season salmon with 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.
Recipe source BonAppetit.com