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Slow-Roasted Salmon with Fennel, Citrus, and Chillies

Slow-Roasted Salmon with Fennel, Citrus, and Chillies

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This slow-roasted salmon with fennel, citrus, and chillies is a vibrant and aromatic dish that celebrates fresh flavours. By cooking the fish gently in olive oil at a lower temperature, the salmon retains a beautifully buttery, melting texture that contrasts perfectly with the softened fennel and bright citrus slices. The addition of fresh chilli provides a subtle heat that cuts through the richness of the oil, making every bite balanced and sophisticated.

As a heart-healthy main course, this recipe is packed with omega-3 fatty acids and antioxidants from the fresh produce. It is an excellent choice for a light weekend lunch or a stress-free dinner party, as the gentle roasting method is very forgiving. Serve it in large flakes alongside some steamed seasonal greens or a crisp green salad for a complete, nourishing meal.

Ingredients for Slow-Roasted Salmon with Fennel, Citrus, and Chillies

1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chilli or jalapeño, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Sal kosher, pimenta moída grosseiramente
coarsely ground pepper
1 (2-pound) skinless salmon fillet, preferably centre-cut
180ml olive oil
Sal marinho em flocos (como Maldon)

How to make Slow-Roasted Salmon with Fennel, Citrus, and Chillies

Preheat oven to 135°C. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow 3-quart baking dish; season with kosher salt and pepper. Season salmon with kosher 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.