You can thank Nicole "Coley" Gaffney from ColeyCooks for this quick, easy and healthy dish that is great year-round.  The secret?  The salmon gets incredibly tender and buttery because it essentially poaches in the olive oil while it roasts.

You can thank Nicole "Coley" Gaffney from ColeyCooks for this quick, easy and healthy dish that is great year-round.  The secret?  The salmon gets incredibly tender and buttery because it essentially poaches in the olive oil while it roasts.

Active Prep time:  15-20 minutes

Cook time: 25-40 minutes

Total: approx. 1 hour

Serves:  4 people

Ingredients 

  • 4 6oz. skinless Atlantic Salmon filets;
  • 1/3 cup extra virgin olive oil (plus more for drizzling);
  • 2 large lemons;
  • 3 large oranges;
  • 2-3 rosemary sprigs;
  • 1/2 of a large fennel bulb (sliced very thinly);
  • 1/4 of a small red onion (sliced very thinly);
  • Salt and pepper

Preparation

  1. Preheat over to 275 degrees;
  2. Thinly slice 1 lemon and 1 orange and arrange on parchment paper in a sheet tray;
  3. Place salmon filets on top of citrus then tuck in rosemary sprigs around and underneath salmon filets;
  4. Pour 1/3 cup olive oil over the salmon and season with salt and pepper;
  5. Fold up edges of parchment to create a loose seal (doesn't need to be fully enclosed);
  6. Place sheet tray in oven and cook until fully cooked through; maybe 20-30 minutes
Fennel & Orange Topping
  1. While the salmon cooks, peel the remaining two oranges and slice into rounds and then cut each round into halves;
  2. Place the orange halves into a bowl along with the sliced/shaved fennel red onion plus a couple fennel fronds.  Season with salt and pepper, squeeze lemon over the top and drizzle with olive oil.  Mix thoroughly.

Serving

  • When thoroughly cooked, remove salmon from oven and plate each filet separately (without the rosemary and citrus);
  • Add the fennel & orange topping and spoon some of the leftover olive oil from cooking over the top;

Enjoy!