Slow Roasted Citrus Salmon with Lemon-Mint Yogurt

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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.