Slow Roasted Citrus Salmon with Lemon-Mint Yogurt
Yield 4 servings
1 bulb fennel, thinly sliced
1 bunch fresh dill
1 1/2 pounds Superior Fresh salmon fillet
1 tablespoon olive oil
1 teaspoon coarse Kosher salt
1/4 teaspoon pepper
1 small grapefruit, thinly sliced
1 navel orange, thinly sliced
1 lemon, thinly sliced
1/2 cup plain yogurt
3 tablespoons chopped fresh herbs (dill, parsley, or chives)
2 teaspoons lemon zest
1 container (4.5 ounces) Superior Fresh mixed greens
Heat the oven to 300°F. Place the fennel and dill on a parchment lined baking sheet with sides.
Place the filet on top of the fennel and dill; brush with olive oil and sprinkle with salt and pepper. Layer the sliced grapefruit, orange, and lemon over the salmon.
Bake 25 to 30 minutes or until a fork inserted in the thickest part of the fish meets with no resistance, the flesh separates easily from the skin, and is just beginning to flake. It may still have a slightly undercooked look as a result of the low roasting temperature.
In a small bowl, stir together the yogurt, chopped herbs and lemon zest.
Divide the mixed greens among plates and top with the salmon, fennel and citrus slices. Top with a dollop of the herb-yogurt mix.