Slow Roasted Citrus Salmon

God I love salmon. I could eat it every single day. It’s so versatile and I love creating different marinades and ways to present it. This citrus salmon is so so delicious! It’s sweet and tangy, and so succulent from being slow roasted on a low heat over 35-40 minutes. I love the combination of the different citrus fruits, blood oranges, lemons, limes with the jalapeño, garlic and fresh dill. It’s a really elegant dish and looks extremely pretty but actually only takes a few minutes to assemble and then you let your oven do the rest of the work! Highly recommend this for a dinner party or even just a week night meal for your family! Particularly like to serve it with a light fresh mixed greens salad or my fingerling potato and green bean salad with French champagne vinaigrette .

Here’s how you can make it too!

You will need:

1-2lbs of wild alaskan king salmon (depending how many people you are serving)

1/2 large orange (sliced)

1 blood orange (sliced)

1 lemon (sliced)

1 lime (sliced)

Juice of half an orange

Juice of 1/2 a lemon

Juice of 1/2 a lime

4 cloves garlic

1 jalapeño

Sprigs of fresh dill

generous drizzle of olive oil

Flakey sea salt and black pepper

Preheat your oven to 325 degrees F.

Slice and arrange the fruit, jalapeño and dill sprigs in pretty layers in an oven dish. In the picture, I’m using a foil tray for a client.

Rest the salmon over the citrus fruits. Squeeze over the juice of the lemon, orange and lime. Give it a generous drizzle of olive oil and then season with salt and pepper.

Roast in your oven for 35-40 minutes until succulent and cooked through.

Serve and enjoy! 🍊