Slow-Roasted Herb & Citrus Salmon

The world maybe changing, but my life still goes on in this little corner of the internet.

I’ve got a stocked up kitchen right now and plenty of food to get Rob & I through 2 weeks if need be. We don’t have the luxury of working from home. Right now is an essential time for journalism; it’s our duty to keep you informed about this ever-changing Coronavirus situation. Our job has taken extraordinary steps to keep us clean, disinfected, and we’re all practicing social-distancing.

In the meantime, I yearn for the world to go back to normal. Don’t get me wrong, I love hunkering down at home on the weekends. But I want to see the sunlight. I want to camp. I want to shop. I want to go out to dinner.

It’s okay to give those up for a while if it saves lives. And it will. I truly believe that.

So here I am, keeping my life as normal as possible. That means cooking on Sunday’s and blogging throughout the week.

That means giving you tons of delicious recipes you can make at home while you’re in isolation.

This recipe is a great one to get essential Vitamin-C and Omega-3 fatty acids into your system. I used fresh herbs from my aerogarden along with lemons and oranges to give the salmon a real citrusy, herby boost.

I laid out the citrus slices below the fish so it could bake into the skin and the meat. It ended up giving the salmon an ultra-citrusy vibe which is exactly what I was going for.

Use your judgement on what herbs to use; I mixed up dill and mint for a different kind of combination. It worked beautifully!

Enjoy and good luck to all during this pandemic.

Step-By-Step Instructions

Preheat oven to 300 degrees. Season salmon with salt and pepper on both sides. Lay orange and lemon slices on a lightly greased baking dish. Top orange slices with salmon. Drizzle oil on top and juice of 1 lemon and sprinkle fresh herbs on top of salmon. Roast for 25-30 minutes or until salmon flakes easily with a fork.