Recipe and photo courtesy of Lisa Bryan (downshiftology.com)

Slow-Roasted Salmon

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• 680 g (1½ lbs) salmon fillet
• 45 mL (3 Tbsp) extra-virgin olive oil, divided
• 1 orange
• 1 fennel bulb, halved and thinly sliced, reserving some fronds
• 1 shallot, thinly sliced
• ½ lemon, zested and juiced
• 10 mL (2 tsp) honey
• 125 mL (½ cup) chopped fresh herbs (basil, tarragon, dill or mint)
• 2 mL (½ tsp) coarse salt
• 1 mL (¼ tsp) freshly cracked black pepper

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Preheat oven to 93 C (200 F). Set a rack in the middle of oven. Place salmon on a parchment-lined baking sheet (skin side down), then brush the top with 7 mL (½ Tbsp) olive oil.

Slice orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons.

Put the remaining olive oil; orange pieces and juice; fennel; shallot; lemon zest and juice; honey; herbs; and salt and pepper in medium bowl; add chopped fennel fronds if desired. Gently stir to combine.

Pour mixture over top of salmon. Roast salmon for 30 to 45 minutes, depending on thickness of the fish. The colour will remain a more vibrant orange than other baked salmon recipes, looking undercooked, though it’s not. (The suggested internal temperature for fish is 70 C/158 F.)

Remove salmon from oven, serve it straight from the sheet pan and scoop any extra pan juices on top. Makes 6 servings.