Slow-Roasted Salmon with Fennel

Ingredients

• 4 salmon fillets (170g/6oz each), skin-on
• 2 medium fennel bulbs (536g), thinly sliced, fronds reserved
• 3 tbsp olive oil, divided
• 2 cloves garlic, thinly sliced
• 2 tbsp fresh lemon juice
• 2 tbsp fresh dill, chopped
• ¾ tsp salt
• ½ tsp black pepper

Instructions

1. 1Preheat the oven to 300°F (150°C).
2. 2Toss the sliced fennel with 2 tablespoons of olive oil, ¼ teaspoon salt, and half the black pepper. Spread in a single layer in a large baking dish.
3. 3Roast the fennel for 15 minutes, until beginning to soften.
4. 4Pat the salmon fillets dry and season both sides with the remaining salt and pepper.
5. 5Push the fennel to the edges of the dish and nestle the salmon fillets in the center, skin-side down. Scatter the garlic over the salmon and fennel, and drizzle with the remaining 1 tablespoon of olive oil and the lemon juice.
6. 6Return to the oven and roast for 15–18 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
7. 7Scatter the fresh dill over the salmon and fennel just before serving.

Nutrition (per serving)

Calories

490

Protein

37g

Carbohydrates

11g

Fiber

4g

Fat

33g

Saturated fat

7g

Sodium

607mg

Nutrition values are calculated from USDA FoodData Central data and are estimates based on listed ingredients. Actual values may vary depending on specific brands, preparation methods, and ingredient substitutions.