Slow Roasted Salmon with Fennel Cucumber Feta Slaw

Preheat oven to 300 F. Add salmon to a baking dish and drizzle with olive oil. Add a dash of salt and pepper, and bake for 20-30 minutes (depending on how thick your salmon is) or until salmon is cooked through and flakes easily with a fork.

While salmon is baking, make fennel slaw. Thinly slice your fennel and cucumber using a mandoline slicer or a knife. Chop up your fennel fronds into smaller pieces. Add to a bowl along with feta, fennel fronds, parsley, lemon juice, olive oil, and salt and pepper.

When salmon is ready, serve topped with fennel slaw (you will likely have extra, I like to save and eat as a salad!).