Roast Salmon with Citrus & Fennel

Roast Salmon with Citrus & Fennel

1 side of salmon, skin on, trimmed if necessary to fit your largest baking pan/dish

best quality olive oil available, as needed

1-2 pounds of assorted citrus, sliced thin, seeds removed (If possible, use a variety like blood oranges, Cara cara oranges and limes)

1 fennel bulb, sliced thin

2 shallots, sliced thin

1 teaspoons fennel seeds

salt and pepper to taste

Aleppo chili flakes, to taste

¼ bunch dill fronds picked

¼ bunch tarragon leaves, picked

¼ bunch Italian parsley leaves, picked

Drizzle a baking dish/pan with olive oil. Place a layer of fennel down in the bottom of the baking dish. Add sliced shallots, slices of citrus and a sprinkling of fennel seeds. Season with salt, pepper and a pinch of Aleppo chili flakes.

Roughly chop a handful of the all herbs add to the baking dish. Place the salmon, skin side down in the pan. Top with more sliced fennel and citrus. Season with salt, pepper and Aleppo chili flakes. Drizzle with olive oil.

Cook at 400˚F for about 15 minutes or until cooked through.

Serve the salmon with the roasted fennel and citrus, a drizzle of olive oil and a smattering of roughly chopped herbs.