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Calibrate Recipe

Gluten-free, Dairy-free, Halal, Kosher, Metabolic Jumpstart

Serves 6

A unique blend of winter flavors come together in this nutrient-rich and immunity-boosting dish, packed with omega-3 fatty acids from the salmon and with vitamin C from the citrus. Try it for a holiday meal with varied sides, or for a weeknight paired with a simple salad or vegetable.


  • 1 bulb fennel, cored and thinly sliced 
  • 1 blood orange, seeded and cut into thin segments 
  • 1 grapefruit, seeded and cut into thin segments 
  • 1 lemon, seeded and thinly sliced 
  • 1 Fresno chile or jalapeño, seeded and thinly sliced 
  • 6 sprigs fresh dill 
  • Fine sea salt and freshly ground black pepper
  • One 2-pound skinless salmon fillet 
  • ¼ cup olive oil


  1. Preheat the oven to 275°F.
  2. Layer the fennel, oranges, grapefruits, lemons, chiles, and half the dill in a baking dish and season with 1/2 teaspoon each salt and pepper.
  3. Sprinkle the salmon with 1/2 teaspoon salt and lay it on top of the fennel-citrus mixture. Pour the olive oil over top of the salmon. Roast until the salmon is mostly pink with a little tinge of orange in the center and cooked to medium-rare, 30 to 40 minutes.
  4. Transfer the salmon in a serving dish and spoon the fennel-citrus mixture and oil over top. Top with the remaining dill sprigs.