Oven Salmon with Fennel, Orange, Dill and Honey
This oven salmon with fennel, orange, dill and honey from Spoonsparrow comes with few ingredients yet tastes simply delicious.
Ingredients
- 2 bulbs fennel
- 2 Organic lemons
- 2 organic oranges
- 600 g salmon fillet
- 4 tbsp Honey
- 3 tbsp olive oil
- Salt
- Pepper
- 0.5 bunch dill
Instructions
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1.
Line a baking dish with parchment paper that overhangs the edges. Clean and wash the fennel bulbs, set aside the green parts for garnish, slice the rest into thin slivers.
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2.
Rinse one lemon and both oranges hot, dry peel them and cut into slices. Layer the fruit slices alternately with fennel slivers in a baking dish like roof tiles. Rinse the salmon fillet under cold water, pat dry and lay it on top.
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3.
Halve the remaining lemon, squeeze out the juice and whisk with honey and olive oil, season generously with salt and pepper, then pour over the fish. Cover loosely with the overhanging parchment paper. Bake in a preheated oven at 175 °C (convection 150 °C; gas: level 2) for about 25–30 minutes.
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4.
Remove the salmon from the oven, break it into large pieces and arrange on a plate with fruit slices and fennel slivers, drizzle with some juice from the pan and top with dill if desired.
