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And noodles.
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.
Honestly, perfection.
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 a great combination, love this!
Thanks Matt!
That’s pretty much the prettiest piece of salmon I’ve ever seen!
Here in Colorado, haha. Thank you so much Gina!
Beautiful combination! Can’t wait to try this.
Hope you love it, thanks Becky!
This is gorgeous! Gotta love that it’s citrus season, and I love that you’ve paired it with fennel, parmesan, dill, and chile pepper. I bet it’s amazing!
Thanks so much Morgan, I hope you get to try it!
Citrus with salmon is pretty much the best ever. This is such a fab dinner idea!
Totally agree! Thanks Laura!
Sounds divine! I too love salmon and have never prepared it this way. Definitely will be trying this recipe soon! Thanks much!
Awh yay, I hope you have fun with this one and love it! Thanks Britta!
This looks delicious!
Thank you Sara!
i’m the complete opposite! i love roasted fennel, but am usually pretty eh about the dried stuff (i feel like it’s more potent, and i like how sweet and mild the roasted stuff is).
Thats funny! I can agree with you too though.
Love roasted fennel so will have to try this dish soon. My favorite use of roasted fennel is on pizza with Italian sausage.
Ah yes so delicious! Hope you love it with the salmon!
Ugh everything about this is GORGEOUS! Blood oranges are seriously beautiful. Your photography certainly doesn’t hurt it either 🙂 I actually love fennel so I want to try this! Also, now I have to follow Giada too haha
Thank you so much Karlie, I seriously hope you enjoy it (:
We love salmon! Have you tried it with pesto? It is absolutely delicious. My mamma taught me about grilled fish and pesto –a wonderful combination. I’m making your recipe for our next salmon meal. YUM!!
Yes! So delicious! Sounds amazing, thank you Marisa!
I love roast salmon as long as it’s got lots of citrus in it. This will be a good idea for my weeknights, I’m sure!!
https://bloglairdutemps.blogspot.pt/
I hope you love it Ruth!
Yum this looks awesome! Such a good idea to use blood oranges with salmon!
Thanks Rhian, hope you love it!
Interesting combination. Will try it on Saturday: our fish eating day 🙂 Thank you !
Hope you love it thank you!
This sounds so yummy! I love salmon!
Rachael xx.
theteacozykitchen.blogspot.co.uk
So happy you like it Rachael, thanks!