Slow Roasted Citrus Salmon
- 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
- 1/2 jalapeño pepper, very thinly sliced
- 1/2 oz. fresh dill fronds, divided
- 1 ½ lbs. center-cut Skuna Bay salmon fillet
- 1/2 tsp. kosher salt
- 1/4 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
Remove ends from citrus fruit; discard. Slice fruit 1/4" thick and remove seeds, if any. Arrange sliced fruit, peppers and 1/2 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 a preheated 325° oven until salmon is opaque and just cooked through (about 45 min.). Remove pan from oven and 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.
Follow along with our step-by-step recipe video:
Nutrition Information Per Serving:
Though this dish rings up higher in total fat than other Good Foods for Good Health® recipes, it's 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.