Slow Roasted Salmon

Instructions

1. Slow Roasted Salmon
3. 1 medium fennel bulb
4. 1 blood or navel orange, very thinly sliced, seeds removed
5. 1 Meyer or regular lemon, very thinly sliced, seeds removed
6. 1 red Fresno chile or jalepeno, with seeds, thinly sliced
7. 4 sprigs dill, plus more for serving
8. Kosher salt, coarsely ground pepper
9. 1 2 lb skinless salmon filet- center cut (can make with cod, halibut, John Dory, or turbot)
10. 3/4 cup olive oil*
11. Flakey sea salt (such as Maldon)
13. Preheat oven to 275o. Toss fennel, orange slices, lemon slices, child and 4 dill sprigs in a shallow 3 quart baking dish, season with salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
15. Roast until salmon is just cooked through (top of knife with slide through easily and flesh will be slightly opaque)- 30 - 40 minutes for medium rare.**
17. Transfer salmon to serving dish, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over- discard dill sprigs. Season with sea salt and fresh ground pepper and top with fresh dill sprigs.
19. *I used MUCH less oil than this- about 1/2
20. **I went about 50 minutes for medium- but would depend on the thickness of the salmon so check after 40