Slow-Roasted Salmon with Fennel, Citrus, and Chiles recipes

Slow-Roasted Salmon with Fennel, Citrus, and Chiles recipes
10 Ingredients
  • 1 medium fennel bulb, thinly sliced
  • 1 blood or navel orange, very thinly sliced, seeds removed
  • 1 Meyer or regular lemon, very thinly sliced, seeds removed
  • 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  • 4 sprigs dill, plus more for serving
  • ground pepper
  • kosher salt
  • 1 2-pound skinless salmon fillet, preferably center-cut
  • 3/4 cup olive oil
  • sea salt flakes
Nutrition
584
29% daily value
6 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

73% 47

Saturated

42% 8

Trans

- 0

Monounsaturated

- 25

Polyunsaturated

- 9

Carbs

3% 8

Carbs (net)

- 6

Fiber

9% 2

Sugars

- 4

Sugars, added

- 0

Protein

64% 32

Cholesterol

28% 83

Sodium

25% 601

Calcium

5% 51

Magnesium

13% 54

Potassium

17% 798

Iron

7% 1

Zinc

6% 1

Phosphorus

56% 394

Vitamin A

3% 26

Vitamin C

45% 40

Thiamin (B1)

29% 0

Riboflavin (B2)

21% 0

Niacin (B3)

85% 14

Vitamin B6

81% 1

Folate equivalent (total)

15% 61

Folate (food)

- 61

Folic acid

- 0

Vitamin B12

203% 5

Vitamin D

- 0

Vitamin E

64% 10

Vitamin K

37% 44
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