Servings: 4 

Time: 40 minutes


  • ½ fennel bulb, cored and thinly sliced
  • 1 lemon, thinly sliced
  • 1 navel orange, thinly sliced
  • ¼ teaspoon sea salt, divided
  • ½ teaspoon fresh tarragon
  • 1 pound salmon filet
  • ¼ cup avocado oil
  • ¼ cup fresh parsley, finely chopped
  • ½ teaspoon chili flakes (optional)

Step 1

Preheat oven to 300°F

Step 2

Add the fennel, lemon, orange, and half of the sea salt to an oven-safe dish and mix to combine.

Step 3

Place the salmon on top of the mixture and season with tarragon and the remaining salt.

Step 4

Pour the avocado oil over the top of everything and place in the oven for 30 minutes or until the salmon is cooked to your liking.

Step 5

Remove from the oven and add parsley.

Step 6

Divide between plates and enjoy!


Refrigerate leftovers in an airtight container for up to 3 days.

You can add other fresh herbs like dill, cilantro, or chives for more flavor.

Serve it with roasted vegetables or a green salad.