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.
Slow Roasted Citrus Salmon with Fennel and Parmesan.
Servings: 4 Servings
Calories Per Serving: 331 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 1 bulb fennel thinly sliced
- 2 tablespoons grated Parmesan
- 1 pound skinless salmon fillet
- 1/4 cup olive oil
- kosher salt and pepper
- 1 tablespoon chopped fresh dill
- 1 blood orange thinly sliced
- 1 lemon thinly sliced
- 1 fresno chile pepper thinly sliced
- 1 bag no yolk egg noodles
- 1 bunch kale finely chopped
- microgreens for serving
- Preheat the oven to 275 degrees F.
- Layer the fennel flat on a baking sheet and sprinkle with Parmesan, salt and pepper. Layer the salmon over the fennel and sprinkle with the dill, salt and pepper. Arrange the citrus slices and fresno pepper over the salmon. Drizzle the olive oil over top the salmon.
- Transfer to the oven and roast for 25-30 minutes or until the salmon is opaque.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to package directions. Drain and immediately add back to the hot pot along with the kale and 2 tablespoons olive. Season with salt and pepper.
- Divide the noodles among plates and top with flaked salmon, fennel, citrus slices and micro greens.
Bowls of color for the win…accidentally just typed wine there. Clearly Friday is coming!