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I don’t know what it is about winter that always has me wanting salmon but I am 100% here for it. Citrus is always the best in the winter and I love the array of flavors and colors the oranges come this time of year. Citrus and salmon are a classic pairing, as is fennel and citrus, so I thought why not combine the two?! When raw fennel has a crisp texture and anise forward flavor, but once roasted the flavor mellows and it becomes quite sweet. I like it both ways, so I thought why not roast some of the salad under the salmon to infuse its flavor into the salmon, but then reserve a little to use as a garnish once the dish is cooked.
I had some leftover salmon that I didn’t want to reheat and it was excellent flaked up with the crunchy raw fennel salad and some pre-cooked Jovial pasta that I had in the fridge.
It was excellent both warm and cold.
- Preheat oven to 325 degrees F.
- Rinse the salmon and pat it dry. Place on a small sheet pan, drizzle with olive oil and sprinkle with salt.
- Combine fennel shallot and vinegar, toss to coat evenly. Arrange part (or all) of the fennel salad around the salmon on the sheet pan.
- Top the salmon fillets with citrus slices.
- Bake at 325 degrees F in the middle rack for 10-12 minutes or until desired doneness.