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.

Recipe by Lakewinds Food Co-op at