Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Parsley Recipe by Currabinny
Blood Orange is a surprising ingredient to use with Salmon but trust me it enhances the subtle flavours and makes everything more zingy, fresh and vibrant.
- 1 fennel
- 1 blood orange
- 2 lemons
- 2 salmon fillets roughly 300g
- Olive oil
- 2 tablespoons of chopped parsley
- Preheat the oven to 150°C
- Slice the fennel as thinly as possible and arrange on a plate. Squeeze the juice of half a lemon over the slices and sprinkle with salt. Carefully peel the skin off the blood orange and slice into thin rounds, arranging them with the fennel on the plate. Sprinkle one tablespoon of chopped parsley on top of the fennel and blood orange and cover with cling film. Leave in the fridge to marinate while you cook the salmon.
- Season the salmon fillets with salt and pepper. Place skin down in a small baking dish and squeeze half a lemon over the fillets. Slice the remaining lemon into thin rounds and arrange around and on top of the fillets. Sprinkle with parsley and drizzle with olive oil.
- Bake in the oven for 25-30 minutes until the salmon is slightly opaque.
- Place the fillets on top of the plated fennel and blood orange and serve.
The Seedlip Grove 42 French 0.5 Cocktail pairs perfectly with Currabinny’s Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Parsley recipe. The citrus notes in both the cocktail and recipe complement each other perfectly, providing a zesty, fresh taste truly inspired by nature.
Currabinny, founded by James Kavanagh and William Murray takes pride is creating beautiful recipes using the freshest and most organic ingredients possible. Similar to Seedlip, Currabinny also immerses itself in the same ‘Farm to Fork’ philosophy.
If you are looking for a tasty lockdown activity that will leave you feeling fresh, Seedlip x Currabinny have the perfect inspiration for you to replicate at home.