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Citrus Salmon With Fennel And Parmesan Recipe


If the struggle to try and eat better in the new year is very much real, then here is a little recipe that might help you. A super tasty, healthy, colourful, and seasonal recipe for Slow Roasted Citrus Salmon with Fennel and Parmesan. Hang in there it’s nearly February already!

The key to this cozy recipe (cozy is a good word at this time of year) is making sure the salmon gets slow roasted at a super low temp and for quite a while - around thirty minutes, possibly shorter or longer depending on the size of your salmon and how you prefer your salmon cooked.
By the end of cooking, the salmon should be falling apart when flaked, and incredibly juicy inside. The citrus gets roasted atop the salmon, keeping it moist and flavorful.
This recipe also has a little egg noodle and kale mix up on the side.



Citrus Salmon With Fennel And Parmesan Recipe

Prep time: 10 mins / Cook time: 30 mins / Total time: 40 mins
Yields: Serves 4


  • 1 bulb fennel, thinly sliced
  • 2 tablespoons grated Parmesan
  • 1 pound skinless salmon fillet
  • 1/4 cup olive oil
  • Kosher salt and pepper
  • 1 tablespoon chopped fresh dill
  • 1 blood orange, thinly sliced
  • 1 lemon, thinly sliced
  • 1 fresno chile pepper, thinly sliced
  • 1 bag no yolk egg noodles
  • 1 bunch kale, finely chopped
  • Microgreens, for serving

  1. Preheat the oven to 275 degrees F.
  2. Layer the fennel flat on a baking sheet and sprinkle with Parmesan, salt and pepper. Layer the salmon over the fennel and sprinkle with the dill, salt and pepper. Arrange the citrus slices and fresno pepper over the salmon. Drizzle the olive oil over top the salmon.
  3. Transfer to the oven and roast for 25-30 minutes or until the salmon is opaque.
  4. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the noodles according to package directions. Drain and immediately add back to the hot pot along with the kale and 2 tablespoons olive. Season with salt and pepper.
  5. Divide the noodles among plates and top with flaked salmon, fennel, citrus slices and micro greens.

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