Slow Roasted Citrus Salmon with Fennel and Parmesan.
A simple, tasty and cozy fish dish
Foto: Half Baked Harvest
Ingredients
- 1 bulb fennel (thinly sliced)
- 2 tablespoons grated Parmesan
- 1 pound skinless salmon fillet
- 1/4 cup olive oil
- kosher salt and pepper
- 1 tablespoon chopped fresh dill
- 1 blood orange (thinly sliced)
- 1 lemon (thinly sliced)
- 1 fresno chile pepper (thinly sliced)
- 1 bag no yolk egg noodles
- 1 bunch kale (finely chopped)
- microgreens (for serving)
Steps
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Preheat the oven to 275 degrees F.
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Layer the fennel flat on a baking sheet and sprinkle with Parmesan, salt and pepper. Layer the salmon over the fennel and sprinkle with the dill, salt and pepper. Arrange the citrus slices and fresno pepper over the salmon. Drizzle the olive oil over top the salmon.
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Transfer to the oven and roast for 25-30 minutes or until the salmon is opaque.
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Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to package directions. Drain and immediately add back to the hot pot along with the kale and 2 tablespoons olive. Season with salt and pepper.
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Divide the noodles among plates and top with flaked salmon, fennel, citrus slices and micro greens.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| bulb fennel | 1 | - | - |
| grated Parmesan | 2 tablespoons | - | - |
| skinless salmon fillet | 1 pound | $9.38/kg | $0.94 |
| olive oil | 0.25 cup | - | - |
| kosher salt and pepper | - | - | - |
| chopped fresh dill | 1 tablespoon | - | - |
| blood orange | 1 | - | - |
| lemon | 1 | - | - |
| fresno chile pepper | 1 | - | - |
| bag no yolk egg noodles | 1 | - | - |
| kale | 1 bunch | - | - |
| microgreens | - | - | - |
*Estimated market prices, may vary by region
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