Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Ingredients

• Fennel

  Bulb, raw

  1 bulb or 234g

• Oranges

  Raw, all commercial varieties

  1 fruit or 131g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Dill

  Fresh

  4 sprig or 0.8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Atlantic salmon

  Fish, farmed, raw

  20 oz or 567g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

Directions

1. Preheat oven to 275°F.
2. Toss fennel, orange slices, lemon slices, jalepeno, and dill sprigs in a shallow 3-quart baking dish and season with salt and pepper.
3. Season salmon with salt and place on top of the fennel mixture.
4. Pour oil over top and roast until salmon is just cooked through, 30–40 minutes for medium-rare.
5. Transfer salmon to a platter, breaking it into large pieces.
6. Spoon fennel mixture and oil from baking dish over, discarding the dill sprigs.
7. Season with sea salt and pepper and serve.