This is slow roasted, succulent salmon that gathers together the flavors of the fennel, lemon and chili. You can also try it with halibut, cod or turbot fillets. Thank you to Bon Appetite magaxine for this beauty.
1 medium fennel; bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
4 sprigs dill, plus more for serving
1 red Fresno chili or jalapeno with seeds, thinly sliced
kosher salt and coarsely ground black pepper
1/2 lb skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)
Preheat the oven to 275 F
Toss the fennel, orange slices, lemon slices, chili and 4 dill sprigs in a shallow 3 qt baking dish.
Season with kosher salt and ground pepper. Season the salmon with salt and place on top of the fennel mixture.
Pour over the oil.
Roast until the salmon is just cooked (the tip of the knife will slide through easily and the flesh will be slightly opaque), 30 to 40 minutes for medium rare.
Transfer the salmon to a platter, breaking it into large pieces as you go.
Spoon the fennel mixture and oil from the baking dish over it.
Discard the dill sprigs.
Season with sea salt and ground pepper and top with the fresh dill sprigs.