• 2 lbs. Scottish Salmon
  • 1 fennel bulb, sliced thin
  • 1 seedless orange, sliced thin
  • 1 lemon, sliced thin
  • 1 jalapeno, sliced thin
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This recipe for my Olive Oil Salmon may just be one of the quickest recipes to put together…place in the oven…and forget about for approximately 45 to 50 minutes. I know…I know…what you are thinking…Salmon in the oven for that long is going to be overcooked and dry…nope…no way! You will be slow roasting it along with these beautiful and fragrant ingredients…low and slow is the key!

Head on over to The Carolina Meat & Fish Co. in Ballantyne and pick up a pound or two of super fresh Scottish Salmon and with just a few more ingredients…you can make this and serve with rice/vegetables for about $11/person!

Heat oven to 275 degrees. In a bowl, combine the fennel, orange, lemon, and jalapeno slices and mix. Line the bottom of a baking dish with about half of the mixture. Place the salmon skin side down on the fennel mixture. Pour in the olive oil and season with salt and pepper. Add about 8 to 10 thyme sprigs. Pop in the oven, uncovered,  for about 45 to 50 minutes. That’s it…that’s all…you will be amazed at the flavor!

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