Slow-Roasted Citrus Salmon With Herb Salad

Slow roasting gives salmon a beautifully tender texture and allows the bright citrus flavours to shine. Served with a fresh herb salad, this dish makes an easy yet impressive lunch or dinner.

Ingredients

For the salmon

• 1 side of salmon (about 800 g)
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 1 tbsp olive oil
• Sea salt and freshly ground black pepper

For the herb salad

• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• ½ cup dill sprigs
• 1 small cucumber, thinly sliced
• 1 small fennel bulb, finely sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Sea salt and freshly ground black pepper

Method

1. Preheat the oven to 140°C fan forced. Line a baking tray with baking paper.
2. Place the salmon skin-side down on the tray. Arrange the orange and lemon slices over the top, drizzle with olive oil and season generously with salt and pepper.
3. Roast for 35–45 minutes, depending on the thickness of the salmon. The flesh should be just cooked and easily flake apart with a fork.
4. While the salmon cooks, prepare the salad. Combine the parsley, mint, dill, cucumber and fennel in a large bowl.
5. Whisk together the extra virgin olive oil and lemon juice, then season with salt and pepper. Toss through the salad just before serving.
6. Transfer the salmon to a serving platter and spoon over some of the roasted citrus slices. Serve alongside the fresh herb salad.

This dish is equally delicious served warm or at room temperature, making it perfect for entertaining or an easy summer meal.

Image: A bright, realistic food photograph of slow-roasted salmon topped with roasted orange and lemon slices on a rustic ceramic platter, served alongside a vibrant herb salad with parsley, mint, dill, cucumber and fennel. Natural daylight, wooden table, fresh ingredients scattered casually, Australian summer styling, no text or overlays.