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–+ servings

Slow Roasted Salmon with Fennel Slaw

4 from 1 vote
Serves: 4 servings
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes

Ingredients

  • 1.5 -2 lbs salmon
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp fresh chopped parsley
  • 2 cloves garlic, crushed
  • 1 tsp lemon zest
  • 1 tsp sumac
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Thinly sliced lemon and orange slices, for garnish
  • Fresh lemon juice, to top

Fennel Slaw

  • 1 fennel bulb
  • 1 shallot
  • 2 tbsp olive oil
  • Juice from 1/2 lemon
  • 2 tbsp fresh parsley
  • Salt u0026 pepper

Directions

  1. Preheat the oven to 275 F
  2. Prepare the salmon marinade by combining the olive oil, honey, crushed garlic, parsley, spices and lemon zest together in a small bowl.
  3. Layer thinly sliced lemon and orange slices on a parchment lined sheet-pan, then place the salmon fillet over the citrus.
  4. Pour the marinade over the salmon and brush it to evenly coat the fish.
  5. Bake the salmon for 30-40 minutes. Time will vary depending on the thickness and size of the fish. My piece was a little less than 2 lbs and took about 35 minutes. If you prefer a bit more well done, bake for about 40-45 minutes. The thickest part of the salmon should flake easily, and a fork should slide through without resistance when its ready.
  6. While the salmon bakes, prepare the fennel slaw by thinly slicing the fennel and shallot using a vegetable peeler or a mandolin.
  7. Add the shaved vegetables to a bowl with the parsley and toss in the olive oil, lemon juice and salt u0026 pepper
  8. Once the salmon is ready, top with a fresh squeeze of lemon juice and serve with the fennel slaw. You can serve this recipe warm or at room temperature.
  9. For leftovers, you can store the fennel slaw separately, or reheat the salmon with the fennel slaw on top