Downshiftology · by Lisa Bryan★ 5.0 (6)
Slow Roasted Salmon with Fennel and Orange
NUTRITION · PER SERVING55M COOK
CAL 20%·PRO 100%
CARBS 9G9% OF CAL
2G FIBER1G OTHER6G TOTAL SUGAR
FAT 18G42% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon slow roasted with fennel, orange, and herbs until tender and fragrant. An elegant and easy summer dinner.
mainamericanfish🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on Downshiftology →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 ½ pound coho salmon (sockeye and king salmon also work)
- 3 tablespoons extra-virgin olive oil
- 1 orange
- 1 fennel bulb (halved and thinly sliced, reserving some fronds)
- 1 shallot (thinly sliced)
- ½ lemon (zested and juiced)
- 2 teaspoons honey
- ½ cup chopped fresh herbs (basil, tarragon, dill, or mint)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
At a glance
PER SERVING · TIME 55M
CAL 20%·PRO 100%
CARBS 9G9% OF CAL
2G FIBER1G OTHER6G TOTAL SUGAR
FAT 18G42% OF CAL
3G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 496mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1043mg
- Calcium
- 47mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 496MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.