Slow-Roasted Citrus Salmon
Ingredients
This dish is an excellent source of omega-3 fats. One serving offers 2.5 g, approximately half of what the American Heart Association recommends we get in a week. Additionally, this delicious fish dinner is rich in C and B vitamins and selenium, and it contains a full day's worth of vitamin D.
1 ½ lbs. (approx.)
mixed citrus fruit (such as 1 naval orange, 1 Meyer lemon, 1 clementine and 1 key lime)
1
red Fresno chile pepper, thinly sliced
½
jalapeño pepper, very thinly sliced
½ oz.
fresh dill fronds, divided
1 ½ lbs.
center-cut Skuna Bay salmon fillet
½ tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for finishing the dish
6 tbsp.
Kowalski's Extra Virgin Olive Oil
- Kowalski's Citrus Salt or Sea Salt, to taste
Directions
- Preheat oven to 325°.
- Remove ends from citrus fruit; discard. Slice fruit ¼" thick and remove seeds, if any.
- Arrange sliced fruit, peppers and ½ of the dill in a 2 qt. glass baking dish; place salmon on top.
- Season fish with kosher salt and pepper; drizzle contents of pan evenly with oil.
- Roast in preheated oven until salmon is opaque and just cooked through (about 45 min.).
- Remove pan from oven; let rest for 5 min.
- Transfer chunks of salmon to a platter, discarding skin. Spoon fruit, pepper slices and oil from the pan over salmon; discard wilted dill.
- Season with citrus or sea salt and pepper; garnish with remaining fresh dill.
