Slow Roasted Chipotle Orange Salmon with Shaved Fennel and Basil

5 from 1 vote

Slow Roasted Chipotle Orange Salmon with Shaved Fennel and Basil

Sweet, smoky, and floral from citrus, this is a delicious and easy salmon dinner. I like to serve this on a shaved fennel salad with basil.

Course Main Course

Cuisine Mexican

Keyword dairy-free, dinner, easy, egg-free, fish, lunch, main, mexican, nightshade-free, nut-free, protein sparing modified fast, PSMF, salmon, seafood

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 369kcal

Author Jenny Ross

Ingredients

1 pound salmon skin on
2 drops orange oil or zest of half an orange
1 tablespoon gluten-free soy sauce or 2 tablespoons coconut aminos
1 1/2 tablespoons allulose or 1 tablespoon monk fruit, golden, halve sweetener if using coconut aminos
1/2 tablespoon lemon juice
1 teaspoon avocado oil
1/2 teaspoon chipotle powder omit for nightshade-free
1/4 teaspoon cumin
salt and pepper to taste
4-5 slices of orange optional, for garnish
1/2 fennel bulb sliced thin on a mandolin or with a sharp knife
3 tablespoons fresh basil sliced thin

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Instructions

Preheat the oven to 250ºF. Line a rimmed baking sheet with foil or parchment paper and grease with the avocado oil.
Season the salmon with salt and pepper, to taste. Rub with avocado oil and sprinkle with chipotle, cumin, and coconut aminos. Rub the seasonings into the fish, distributing them evenly.
Place onto the prepared baking sheet and top with orange slices, if using. Bake at 250ºF for 20-35 minutes, or until the fish is just beginning to flake, or registers 120ºF inside. It will have a more raw appearance but be cooked at this point. Do not eat the orange slices.

Notes

Nutrition for the salmon without fennel basil salad: Calories: 351 cal, Carbs: 1g, Fiber: 1g, Fat: 17g, Protein: 46g

Nutrition