Food The Bite:

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

Words by Sacha Strebe.
Photography by Hannah Haston for Camille Styles.

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

While it’s our differences that make us unique, there’s one thing we all share in common: Food. Its power as a tool for connection is unmatched. Put a meal on the table and it’ll bring people together, to connect, engage, and interact on a deep, intimate level. Someone who truly understands and relishes in the act of gathering around a table is Camille Styles. In fact, she believes nothing is more enjoyable than the sound of clinking glasses, the hum of conversation, and the aroma of a home-cooked meal. It was this very sentiment that thrust Styles into the food world, first in event planning and now as the editor-in-chief of camillestyles.com where she shares her love of cooking and entertaining with millions of readers worldwide. So, of course, we were thrilled when she agreed to share one of her famous recipes—slow-baked salmon with citrus and fennel herbs—for the next edition of our series, The BITE

Keep reading to learn more about this stylish foodie, from her favorite kitchen tool to her tried and true entertaining tip. And if you do make her delicious salmon, be sure to tag us and Camille—@camillestyles and @eyeswoon—when you share it on Instagram. We’d love to hear what you think!

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs
Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

NAME: Camille Styles

PROFESSION: Founder and editor-in-chief, CamilleStyles.com

INSTAGRAM: @camillestyles

WEBSITE: CamilleStyles.com

PHILOSOPHY ON FOOD?
For me, food is about connecting with others over a shared meal, bringing creativity to the kitchen, and nourishing body and spirit through Vitamin P (pleasure!)

A LITTLE ABOUT THE RECIPE YOU’RE SHARING WITH US?
There are two secrets to this recipe that yield the most tender, moist, buttery salmon you’ll ever put in your mouth. First, the slow-roasting technique on a low oven temperature, and second, the abundance of olive oil that gently poaches the salmon without drying it out. Feel free to use this technique as inspiration for an endless amount of experimentation! Sometimes I brush the salmon with a soy-sriracha glaze before going in the oven, or I’ll add grapefruit slices and a little honey. Just stick to the 275-degree oven temp and the same cook time, and you’ll be good to go.

COOKING MAKES ME FEEL… Calm and happy! I’m in my zone when I’m in the kitchen.

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs
Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

BRIEFLY, HOW YOU CAME TO DO WHAT YOU DO:
I started my career in event planning, which sparked my obsession with bringing people together around a table filled with great food. In 2009, as a creative outlet, I started writing about cooking and entertaining to share my event planning know-how on my blog, and CamilleStyles.com was born. Twelve years later, we reach millions of readers around the globe and our team of brilliant contributors writes across food, design, entertaining, beauty, and wellness. I’m grateful every day that I get to create content in all the topics I love, and that we get to inspire our audience to create the life of their dreams.

BIGGEST SINGLE INFLUENCE ON YOUR COOKING STYLE?
My travels to Italy, no question. From my honeymoon in Capri (the lemons! And I had never tasted mozzarella like THAT) to the time I was in Florence and an Italian nonna taught me to make pasta by hand—I’m endlessly inspired by the simplicity, freshness, and sensuality of Italian cooking.

THE RECIPE OR MEAL YOU’RE KNOWN FOR?
I’m a homemade pizza fanatic. My husband and I have mastered our grilled pizza technique, and I make a batch of my homemade pizza dough almost every weekend.

ESSENTIAL KITCHEN TOOL?
My Staub cast iron dutch oven. It looks so gorgeous sitting on my stovetop and is the perfect vessel for soups, curries, and just about everything else.

TRIED-AND-TRUE ENTERTAINING TIP?
Plan a menu where almost everything can be made in advance and hang out in the oven, or at room temp on the counter. By the time your first guest shows up, you want to be pouring drinks—and actually drinking with them. 

3 INGREDIENTS YOU COULDN’T LIVE WITHOUT?
Garlic, fresh herbs, Maldon sea salt.

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

QUIRKY FOOD HABITS?
I eat the same lunch almost every day: a piece of toasted Ezekial Sesame bread, topped with smashed avocado and whatever veggies I have lying around. Then tons of everything seasoning and a handful of fresh herbs. I’m thinking of starting a new Instagram series called TOTD.

MIDNIGHT SNACK?
More toast, this time with almond butter, sliced bananas, and a sprinkle of sesame seeds. Yum!

BEST SOURCE FOR FOOD AND RECIPE INSPIRATION?
My massive cookbook collection. I’m always adding to the mix, but forever favorites include
Gjelina, Every Day is Saturday, Six Seasons, and of course, Cook Beautiful!

SOUNDTRACK IN YOUR KITCHEN?
Chill vibes. Lately, I’m loving the Apple Music playlist called “Sunkissed,” as well as the Big Little Lies soundtrack.

MOST SWOON-WORTHY RESTAURANT?
Just one?! It’s a three-way tie between Gjelina (Venice, CA), Uchiko (Austin), and Hotel Costes (Paris.)

I CAN NEVER RESIST… a scoop of Blue Bell Natural Vanilla Bean ice cream, always and forever (if you’re from the south, you know.)

THEY SAY YOU ARE WHAT YOU EAT—WHAT ARE YOU?
Really delicious sourdough bread—all about simplicity, but with some complexity and funkiness under the surface. And did I mention that I eat a
lot of toast?

Keep scrolling for Camille Style’s Slow-Baked Citrus Salmon With Fennel & Herbs recipe!

Camille Styles’ Slow Baked Citrus Salmon With Fennel & Herbs

Slow Baked Citrus Salmon with Fennel & Herbs

Camille Styles

Ingredients

Serves 4

2 lb salmon filet (ask the fishmonger for center-cut if they have it, and I like to have them remove the skin to make life easier for me)
1/4 cup extra-virgin olive oil, plus more for drizzling
7 or 8 garlic cloves, peeled and smashed
1 lemon, thinly sliced
1 orange, thinly sliced
1/2 fennel bulb, core removed and thinly sliced
a few sprigs of rosemary or thyme
kosher salt and freshly ground black pepper

Method

Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices, scatter smashed garlic cloves, then pour olive oil over top.

Nestle the salmon fillet over the top of the citrus, making sure at least the bottom is submerged in oil. Drizzle with a little more oil, season generously with salt and pepper, then scatter remaining citrus slices over top of salmon.

Scatter thyme sprigs around pan, then pop into the oven for 25 – 30 minutes, until the fish flakes easily with a spoon. I like to insert a knife in the center to peek and make sure it’s cooked to my liking – I like it to be firm and pink but not raw in the center.

Remove from oven and use a serving spoon to break it apart a bit. Top with fennel fronds if desired, season with a little more salt and pepper, and eat up!

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