Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
salmon fillets
7.06 oz
fennel bulb
3.53 oz
Orange
3.53 oz
Lemon
0.18 oz
red chili flakes
1.01 fl oz
olive oil
0.18 oz
Salt
0.18 oz
Black pepper
Directions
Step 1
Preheat the oven to 275°F (135°C).
Step 2
Thinly slice the fennel bulb and citrus fruits.
Step 3
Place the salmon fillets on a baking sheet lined with parchment paper.
Step 4
Drizzle olive oil over the salmon fillets and season with salt, black pepper, and red chili flakes.
Step 5
Arrange the sliced fennel and citrus fruits around the salmon fillets.
Step 6
Cover the baking sheet with aluminum foil and roast in the preheated oven for 45 minutes.
Step 7
Remove the foil and continue roasting for an additional 5 minutes to brown the top of the salmon.
Step 8
Serve the slow-roasted salmon with fennel, citrus, and chiles hot.
Nutrition Facts
Fat:
12 g
(108
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 11.025 kcal | 0.55% |
| Vitamin A | 0.441 IU | 0.05% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.0882 g | 0.08% |
| Fat | 0.5292 g | 0.38% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.2205 g | 0% |
| Protein | 1.1025 g | 1.3% |
| Vitamin C | 2.205 mg | 2.45% |
| Calcium | 0.441 mg | 0.09% |
| Iron | 0.6615 mg | 0.13% |
| Potassium | 35.28 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 2.646 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.0441 mg | 3.39% |
| Vitamin B12 | 0.1323 mcg | 5.51% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0882 mg | 0.02% |
| Selenium | 1.323 mcg | 0.26% |
| Vitamin D | 0.441 mcg | 2.94% |
Recipe Attributes
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