Allow your mother or significant other to kick back while you whip up this super easy, yet flavorful Salmon entrée for Mother’s Day. Citrus, fennel, and Fresno chiles combined add great depth to the flavors of this dish!
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Yield: 6 servings
- 1 medium fennel bulb
- 1 blood or navel orange
- 1 Meyer or regular lemon
- 2 large red Fresno chile or jalapeño
- 6 sprigs of fresh dill
- 2-lb. skinless salmon fillets (about 6)
- 1 lemon, sliced in half
- 3 tablespoons olive oil
- Kosher salt and coarsely ground black pepper
- Preheat your Wolf oven on Convection Mode to 275 degrees Fahrenheit
- Thinly slice the fennel, orange and 1 of the lemons (be certain to remove the seeds). Slice the chilis in half, remove seeds and finely dice.
- Toss the citrus/fennel mixture with 4 of the dill sprigs in a 3-qt. shallow baking dish; season with kosher salt and pepper. Season salmon with kosher salt and place on top of mixture. Pour oil over.
- Slice the remaining lemon in half and place each piece into the outer edges of the pan to roast with the salmon.
- Roast salmon until it flakes when pierced with a fork: about 30-35 minutes
- Transfer salmon to a platter. Reserve the citrus/fennel mixture, lemon halves and oil from the dish. Discard dill.
- Spoon citrus/fennel mixture and oil over the salmon. Using the roasted lemon halves, squeeze the juice over the top. Season with sea salt and pepper. Top with the remaining dill sprigs.
- Halibut, John Dory, Turbot, or Cod are great substitutions.
- You can choose to have both blood orange and navel oranges in this recipe. Slice extras for garnish!