Salesforce Culinary TeamThe Chef's Table
Mains / Gatherings

Citrus-Roasted Salmon

A low oven keeps this salmon tender while thin slices of citrus perfume the fish. It is equally at home at a weeknight table or at the center of a relaxed gathering.

Recipe byCookbook Test Kitchen

Roasted salmon with orange slices, fennel, and green herbs on a serving platter

Image: Demonstration artwork

Prep20 min
Cook30 min
Total50 min
MakesServes 6

Ingredients

Salmon

  • 1 side salmon, about 2 pounds, pin bones removed
  • 1 small fennel bulb, very thinly sliced
  • 1 orange, very thinly sliced
  • 1 lemon, very thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

To finish

  • 1/2 cup loosely packed dill and parsley leaves
  • 1 tablespoon lemon juice
  • Flaky salt, to taste

Method

  1. Heat the oven to 275 F. Arrange the fennel across a rimmed baking sheet and drizzle with 1 tablespoon olive oil.
  2. Set the salmon over the fennel, skin-side down. Season with kosher salt and pepper. Layer the orange and lemon slices over the fish, then drizzle with the remaining olive oil.
  3. Roast until the salmon flakes at the edges but remains slightly translucent in the center, 25 to 30 minutes.
  4. Transfer the salmon and fennel to a platter. Spoon over any pan juices, finish with lemon juice, herbs, and flaky salt, and serve warm or at room temperature.