Slow Roasted Salmon with Fennel and Orange Juice

Slowly roasted salmon will result in a moister and more tender perfectly cooked dinner. Use fennel and orange juice to enhance the flavor and make a deliciously, healthy dinner.

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The best roasted salmon recipe and so easy.

From time to time, I love to cook straight out of a cookbook. After receiving a few new cookbooks for Christmas, I was inspired to get into the kitchen and try something new. First I chose to try a recipe from a cookbook by Floyd Cardoz called “Flavorwalla”.  In the first place, the title is a play off my own last name. Second, the recipes had an Indian spin on some old favorites. In particular I loved that the cookbook highlighted different cooking techniques. In this particular case, I was enthused with the idea of slow roasting salmon. For one thing, salmon is especially easy to overcook; consequently making it dry and tasteless.

Healthy, low calorie fish dinner recipe

Thus slow roasting seemed to be the perfect solution. Furthermore, I loved that this recipe needed no additional fat. Instead the salmon was cooked on a bed of fennel and orange juice. Aromatic herbs and spices added to the flavor in a simple and clean way. In addition, Slow Roasted Salmon with Fennel is quite a gorgeous dish to say nothing of all the health benefits. Consequently this is a recipe fit for a dinner party. The ease of preparation, the lack of dirty dishes and ultimately the flavor make it perfect for company.

As often happens, I could not completely stay with the recipe. Instead I added a leek from my refrigerator that was in desperate need of being cooked. Second, my husband had used all the fresh ginger to make cocktails. He had forgotten to mention this little tidbit. As a result, my version of the recipe has no ginger. To further decrease the prep time, I substituted ground coriander and fennel for whole coriander and fennel seed. These simple substitutions certainly made an easy recipe even easier.

Definitely give slow roasted salmon a try, no matter how sacred you are of cooking fish. You will be rewarded.

You won't overcook your salmon with this recipe.

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You won't overcook your salmon with this recipe.

Slow-Roasted Salmon with Fennel and Orange Juice

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 People
Calories 227 kcal
Author Christie Daruwalla


  • 1 lb salmon cut into 4 equal filets
  • 1 tsp kosher salt divided
  • ¼ tsp fresh ground black pepper divided
  • 1 small fennel bulb only thinly sliced
  • 1 small leek thinly sliced white part only
  • ½ cup fresh orange juice
  • 2 clove garlic thinly sliced
  • 2 tbsp minced shallots
  • 2 tbsp thinly sliced fresh tarragon
  • 1/2 tsp ground coriander
  • ½ tsp ground fennel
  • ½ Serrano chili thinly sliced
  • 1 tbsp olive oil


  1. Preheat oven to 200•.
  2. Season both sides of salmon with ½ tsp. salt and 1/8 tsp. pepper. Set aside.
  3. Spray an 13 x 9 inch square baking dish with cooking spray.
  4. Sprinkle sliced fennel on the bottom.
  5. Pour orange juice over the fennel.
  6. Sprinkle fennel with remaining salt and pepper. Sprinkle with half of the garlic, shallots, ginger, tarragon, and coriander and ground fennel.

  7. Place salmon on top in a single layer.
  8. Top with a slice of Serrano and remaining garlic, shallots, ginger, tarragon, and coriander and ground fennel.

  9. Drizzle with olive oil.
  10. Cover tightly with plastic wrap.
  11. Bake for 25 minutes.

Recipe Notes

I calculated 6 Weight Watcher smart points

Adapted from Flavorwalla

Nutrition Facts
Slow-Roasted Salmon with Fennel and Orange Juice
Amount Per Serving
Calories 227 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 25g 50%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,


In addition to this delicious recipe, check out these deliciously, healthy seafood recipes:

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Asian Salmon Burgers with Sriracha Mayo

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Asian Halibut in Parchment Paper

Asian Halibut in Parchment Paper 

Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life. As a result changing eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.


  1. Martha S. Gay says
    I do intend to make this. Looks easy enough. However, I have one remark about your baking instructions. "Cover tightly with plastic wrap" Perhaps you intend this should be baked in a microwave oven. But your instructions say to set the oven at 200 degrees. I know first hand what happens to plastic wrap if placed in the oven. Maybe you meant to cover it with foil. Now that I would agree with.
    • Christie Daruwalla says
      Hi Martha, I too was skeptical that the recipe from the cookbook said cover with plastic wrap only but it worked. I was very tempted to cover with foil on top. I was surprised when the plastic wrap did not shrink and melt. By all means, cover with foil on top of the plastic wrap if you like. The dish will be fine that way, and you won't have those heart stopping minutes of panic while it cooks like I did. It turned out perfect in the end, but why worry if you don't have to.


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