Slow Roasted Citrus Salmon
- Chloë's Kitchen
- Feb 14, 2022
- 2 min read
Updated: Mar 25
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 30-40 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 .
Photo by @jennikayne @blisskatherine
Here’s how you can make it too!
Ingredients:
1-2lbs of wild alaskan king salmon (0.5lb per piece, depending how many people you are serving)
1 large orange (sliced)
2 blood oranges (sliced)
1/2 pink grapefruit
1 lemon (sliced)
2 limes (sliced)
Juice of 1 orange
Juice of 1/2 a blood orange
Juice of 1/2 a lemon
Juice of 1 lime
2 tbsp djion mustard
4 cloves garlic
1 jalapeño
Sprigs of fresh dill
Generous drizzle of olive oil
Flakey sea salt and black pepper
Photos by @jennikayne @blisskatherine
Preheat your oven to 325 degrees F.
Slice and arrange the fruit, jalapeño and dill sprigs in pretty layers in an oven dish.
Rest the salmon over the citrus fruits.
In a small bowl, squeeze the juice of the lemon, oranges and lime. Add in the garlic cloves, crushed. Then the Dijon mustard. Give it a generous drizzle of olive oil and then season with salt and pepper. Whisk together and brush the mixture over the pieces of salmon. Drizzle over any extra.
Roast in your oven for 35 minutes until succulent and cooked through.
Photo by @jennikayne @blisskatherine
Serve and enjoy! 🍊
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