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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

Ingredients

  • 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

Instructions

  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.