Slow Roasted Citrus Salmon with Lemon-Mint Yogurt
Yield 4 servings
Ingredients
- 1 bulb fennel, thinly sliced
- 1 bunch fresh dill
- 1½ pounds salmon fillet
- 1 Tablespoon olive oil
- 1 teaspoon coarse Kosher salt
- ¼ teaspoon pepper
- 1 small grapefruit, thinly sliced
- 1 navel orange, thinly sliced
- 1 lemon, thinly sliced
- ½ cup plain yogurt
- 3 Tablespoons chopped fresh herbs (dill, parsley, or chives)
- 2 teaspoons lemon zest
- 1 container (4.5 ounces) mixed salad greens
Instructions
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 https://www.lakewinds.coop/recipes/all/slow-roasted-citrus-salmon-with-lemon-mint-yogurt/