Nourishing 7 Ingredient Chocolate Chip Ricotta Banana Bread + Video.
Gotta have the carbs!
You guys, sometimes I feel like food is just too pretty…and then other times I feel like food is just too ugly (but seriously why does ugly food always taste so good?). I think fall and winter fruits and veggies are the prettiest. It’s amazing how even in the dead of winter, there can still be fruits and vegetables that are so beautiful. My dad has been bringing home some of the BEST winter citrus. I mean, the blood oranges this year? Spot on. I’ve known for a while that I wanted to try out a slow roasted salmon recipe. It’s been high on my list all month-long, especially after a reader mentioned just how delicious it is. Only, I wasn’t sure about the flavors.
But then, one day when I was watching Giada on Instagram stories (yup, totally follow her 🙂 ), she was making a white fish (sorry, I can’t remember what kind) with fennel and orange slices. That’s when it hit me, I should probably roast my salmon with a little citrus. Seemed like the right thing to do, especially since my fridge drawer is filled with blood oranges, cara cara oranges, grapefruit, lemons, and limes. <– ahh citrus freak much? YES! When life gives you citrus, I’ll take it…obviously! So cheesy, but true.
Anyway, I made us this slow roasted citrus salmon. It’s pretty, it’s simple and it is SO good. And cozy, because you know I love all things cozy. Especially during the coldest days of the year. I mean, who doesn’t?
So here’s the deal. I am very new to fennel. In fact, I used to say that I didn’t like it, but well…then I kind of realized that I’ve never really given it a try. Sure, I’ve used dried fennel, I actually use it often, but fresh fennel is a totally different story. At first I was like, well I don’t like fennel, but then I felt like I needed to try it. I asked myself why I had never thought to use it before. The answer? It’s white, not that amazing looking, and I dunno, it seems kind of boring.
I put all those thoughts aside and said, WHATEVER, I need to try it. SO I picked up some fennel at the store and roasted it with olive oil, salt, pepper and parmesan. One cannot go wrong with this combo, plus I felt like it was the safest bet for trying out a new veggie.
Indeed it was, because while I can’t say that fennel is my favorite food ever, it is really delicious roasted. And, as is the case with most foods, I’m sure the parmesan helps…as do the caramelized edges, which are seriously delish. I do have to say that I’m not a fan of raw fennel. Nope, just not for me, but roasted, now that’s where it’s at!
Ok, so now that my exciting fennel story is out, I will suffice to say that I decided to pair the roasted fennel with my salmon, along with the citrus and noodles. The salmon gets slow roasted at a super low temp for around thirty minutes, possibly shorter or longer depending on the size of your salmon and how you prefer your salmon cooked. By the end of cooking, the salmon should be falling apart when flaked, and incredibly juicy inside. The citrus gets roasted atop the salmon, keeping it moist and flavorful. On the side I made a little egg noodle + kale mix up. Just noodles with olive oil, salt and pepper, mixed with a little massaged kale.
If you haven’t tried slow roasting your salmon, I highly recommend it. It’s perfect for the winter months. It feels so cozy, but yet is still so healthy. YES PLEASE.
In other news we’ll have chocolate things to chat about tomorrow. I am already excited. Chocolate + Friday = so ready.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Bowls of color for the win…accidentally just typed wine there. Clearly Friday is coming!
What wine would you pair with this recipe? Great meals should be washed down with a little vino.
haha! Totally agree! I think a nice red would delicious, but I am not very familiar with wine pairings so I dont feel comfortable recommend one. Use your favorite!
I’ve got it in the oven now! Is it really 275 degrees for 30 minutes? That doesn’t seem hot enough to me. Love your recipes!
Hey Jessica! Up that’s right. Becasue it is fish, cooking it at a low temp for a longer time helps keep it moist. Hope you love this and let me know if you have other questions. Thanks!
I made this tonight and it was absolutely delicious! And it was beautiful to look at as I ate. Hunting down the blood oranges was a bit of work but totally worth it. I had no idea they were that good. Thank you for this recipe!!!
I saw this recipe on Saturday and fell in love with it but my food budget this week was not going to stretch to a pound of quality fresh salmon…
…then I walked into the market today and found a whole 2 pounds of the most beautiful fresh salmon. Caught that morning. The council were shutting him down tomorrow for renovation work to that part of the market. He sold it to me for £1.75…that’s what? $2.50? $3?
We invited friends round and made double portions – and it was divine!!! Thank you for making this a Magic Monday!
Wow!! Sounds like this recipe was just meant for you haha! I am so glad you got to try it and you loved it! Thank you so, so much Cat!
Love everything about this! Love the addition of the fresno chile pepper 🙂