This slow, olive-oil poached salmon comes out unbelievably tender, infused with aromatic fennel, toasted spices, and layers of vibrant citrus. It’s a low-effort, high-impress centerpiece that feels elegant but comforting.

Quick Info

⏱️ 65 min • 🍽️ 6 servings

Nutrition

263 cal • 5g protein • 11g carbs • 22g fat

Tags

[Dairy-Free] • [Gluten-Free] • [Dinner] • [Pescatarian] • [High-Protein]

Ingredients

• 1 teaspoon fennel seeds
• 1 fresh fennel bulb, core removed and bulb thinly sliced
• 1 shallot, thinly sliced
• 8 garlic cloves, smashed
• 1 (2-pound) boneless, skinless center-cut salmon fillet
• 1 teaspoon kosher salt
• 1 teaspoon ground sumac
• ½ teaspoon black pepper
• 1 Meyer lemon, unpeeled and thinly sliced into rounds
• 1 blood orange, unpeeled and thinly sliced into rounds
• 2 mandarins, unpeeled and thinly sliced into rounds
• 2 cups extra-virgin olive oil, plus more as needed
• ¼ cup fresh dill sprigs

Instructions Preview

1. Preheat the oven to 325°F (160°C). Place t…
2. Scatter the fennel bulb, shallot, and garl…
3. Arrange the Meyer lemon, blood orange, and…

…and 4 more steps

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Recipe by: Joelle Park, Kelly Paige • From: Tasty