Slow Roasted Salmon with Fennel & Pomegranate Salsa ~Healthy

Have you ever tried the slow roasting technique to cook fish? 

The method is really simple, just rub the fillets with a little oil (olive oil if possible), place in a shallow baking pan or dish lined with baking parchment or foil, then sprinkle with your seasoning or herb/s of choice.  This time I simply sprinkled with sea salt, 3-color freshly ground pepper, and a light sprinkle of ground cayenne pepper.

The pan with fish goes into a preheated 275˚F oven for 17 to 20 minutes. (Instant-read thermometer should register 125˚F when inserted into the thickest part of the fillet.)  If you don't have an instant read thermometer, the fish should be opaque when tested with a paring knife at the thickest area of salmon.  The results of slow roasting produces unbelievable moistness and great flavor.

 I just love the deep red-orange color of wild Alaskan sockeye salmon; it's good for you ~ naturally rich in Omega-3's, 6's, and vitamin D.  It is healthful, feel good food!

The fish is delicious roasted just that way, with no adornment ~ but I was drawn to the vibrant colors in the salsa so I wanted to try it.

The colorful and healthy salsa goes together in minutes ~ no cooking involved.
Oops, I neglected to add the fresh jalapeno in this pic. Sorry! ;)

The salsa ingredients are fennel bulb, cut into 1/4-inch dice, include bits of the fennel fronds if you like. Pomegranate arils (we used to call them seeds when we were kids), a minced jalapeno pepper without ribs or seeds (adjust this amount according to your tastes and the heat of the pepper), sliced green onions (scallions), chopped fresh cilantro, fresh lime juice, sea salt and fresh ground pepper to taste.

I found the recipe in "Clean Eating" magazine and was immediately drawn to it ~ in the article it was plated with previously cooked brown rice which was made into a fried-rice mixture using very little oil, with the addition of chicken broth, fennel fronds, and additional green onions.

I had haricot vertes on hand  (tiny French string beans), so I steamed them as a side dish instead.

Yes, I would definitely make this again, and even if you don't think you would care for this salsa I hope you'll try the slow roasting method, you can always finish it any way you like.  

Simple to prepare, and easy on the cook as you're preparing the remainder of the meal; this would make a fine dinner party entree because the cooking time is so short and you can prepare the salsa well ahead of time.  If you try it, I hope you enjoy it too!

If you would like a printable version of the recipe come on over to Once Upon a Plate ~ The recipes by clicking HERE.

Thanks for coming by today! xoxo ~mari


  1. Your dishes are just so fresh looking..I always like seeing your salt:) too.x

  2. looks like heaven, i was going to make halibut with a citrus salsa this weekend, perhaps i have been swayed... its the fennel that is extra intriging~

    oh and the pics...

  3. The food is over the top healthy....And the photos stunning as usual.

    Hope all is well with you.


  4. Simply outstanding and such gorgeous photos!!!!!!

  5. Your salmon is absolutely beautiful and so healthy. I make salmon from time to time and I always look for new way to prepare them. These Fennel & Pom salsa sounds perfect on top! Can't wait to give this a try.

  6. This dish is perfect! Thanks for the recipe!

  7. Just beautiful...the fish looks so fresh and light and marvelous!

  8. Beautiful, healthy & delicious ~ a trifecta! I'm looking forward trying your pomegranate salsa :)

  9. Mmmmmmmmmm... I had salmon for lunch today, BEFORE seeing this great technique. Must try it soon!! Happy Valentine's Day.

  10. I'm eager to try your slow cooking method, Mari. You have cooked your salmon to perfection. What a beautiful and healthy dish. Aren't we lucky to have such wonderful fish available to us here in the Pacific NW?

  11. Nice salsa! Gorgeous looking dish. I've never tried the slow roast method, but your post makes it sound so appealing. I'll definitely try it - thanks so much.


Thank you for your comments, friends ~ they make my day!

A Sampling of my food . . .


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