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Slow Roasted Salmon with Fennel, Citrus & Chilli


1 medium fennel bulb, thinly sliced

1 blood or navel orange, very thinly sliced, seeds removed

1 Meyer or regular lemon, very thinly sliced, seeds removed

1 red chilli, thinly sliced

4 sprigs dill, plus more for serving


Coarsely ground pepper

1 x 1kg skinless salmon fillet

½ C olive oil (if you don’t have good quality olive oil only use ¼ C of neutral e.g. canola oil)

Flaky sea salt



  1. Preheat oven to 150°C. Toss fennel, orange slices, lemon slices, chilli, and 4 dill sprigs in a shallow baking dish; season with kosher salt and pepper and bake for 15 minutes. Place salmon on top of the fennel mixture, pour over oil and season with salt.
  2. Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30 - 40 minutes for medium-rare, 40 – 50 minutes for medium.
  3. Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with sea salt and pepper and top with fresh dill sprigs.


Serves 4

Recipe adapted from