We love citrus season! This salmon recipe features a bountiful, beautiful mix of several juicy varieties, including grapefruit, blood oranges, Valencia oranges and Mandarins. We simply cut away the peel and white pith and pair them with fennel alongside salmon in the roasting pan. When finished, the roasted citrus and fennel get placed on top of the salmon for a gorgeous yet simple meal.
Serves: 4-6
Difficulty: easy
Prep time: 20 minutes
Cook time: 15 min
Special tools: parchment paper
Ingredients
¼ t ea salt, pepper, sugar, dried basil, dried oregano
3 T olive oil
2 lb salmon fillet, skin off
1 fennel bulb, trimmed with top reserved
1 ea grapefruit, Mandarin, Valencia orange and blood orange
2 oz Castelvetrano or Frescatrano olives, drained
Steps
Preheat oven to 350º. Combine seasonings and oil. Place salmon on parchment-lined sheet pan and spread oil/spice mixture over the fillet.
Remove core from fennel bulb, quarter and slice thinly, reserving fronds. Toss with a bit of olive oil and pinch of salt and pepper. Spread fennel around the salmon. For best results, do not place the fennel or fruit on top of the fillet while roasting.
Cut ends off of citrus. Slice away peel, working your way around until completely removed. Slice citrus into thin rounds, ¼” thick (must be thick enough to withstand roasting or they will simply melt away). Arrange citrus around salmon in single layer. Roast salmon fillet with citrus and fennel until internal temp of 135º is reached, approx. 12-15 min.
Arrange fennel and citrus over salmon. Garnish with olives and reserved fennel fronds.
