Roasted Salmon With Citrus

Roasted Salmon With Citrus


Prep Time:  20 minutes
Cook Time:  35 minutes
Ready In:  minutes


Yields or Serves:  4

[Total: 1   Average: 5/5]

This fish recipe features a large fillet of salmon that is roasted on a bed of colorful citrus and fresh fennel. The citrus becomes caramelized, giving a nice contrast to the rich salmon, while the fennel gives subtle notes of anise.

  • 1 Tablespoon Fennel Seeds
  • 1/2 Teaspoon Red Pepper Flakes
  • 3/4 Cup Olive Oil
  • 2 Fennel Bulbs (Thinly Sliced)
  • 1 Navel Orange (Thinly Sliced/Remove Seeds)
  • 1 Blood Orange (Thinly Sliced/Remove Seeds)
  • 1 Grapefruit (Thinly Sliced/Remove Seeds)
  • 1 Lemon (Thinly Sliced/Remove Seeds)
  • 1/2 Teaspoon Freshly Ground Pepper
  • 1 Skinless Center-Cut Salmon Filet (2 1/2 To 3 Pounds)
  1. Preheat oven to 300 degrees.
  2. In small-size saucepan, over a medium heat, toast fennel seeds and red pepper flakes about 3 minutes until fragrant. Stir constantly. Add olive oil and bring to a simmer. Remove from heat and let cool slightly. Strain oil and discard fennel seeds and red pepper flakes.
  3. Arrange fennel, orange, grapefruit, and lemon slices in large-size baking dish. Spread them evenly. Season with kosher salt and pepper. Place salmon on top. Pour infused olive oil over salmon.
  4. Place in oven and cook 30 minutes until salmon is tender and flakes when pulled with a fork. Remove from oven and let cool slightly. Transfer fennel, citrus and salmon to serving platter.
  5. Season with additional kosher salt and pepper if needed.
  6. Serve immediately.
  7. Serves 4
  8. Prep Time: 20 Minutes Cook Time: 35 Minutes Total Time: 55 Minutes
  9. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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