Slow-Roasted Salmon With Fennel, Citrus, and Chiles

• porce: 6 servings

Ingredience

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

1 red Fresno chile or jalapeño, with seeds, thinly sliced

4 sprigs dill, plus more for serving

Kosher salt and coarsely ground black pepper

1 2-lb. skinless salmon fillet, preferably center-cut

¾ cup extra-virgin olive oil

Flaky sea salt (such as Maldon)

Pokyny

Preheat oven to 275°. Toss 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, 1 red Fresno chile or jalapeño, with seeds, thinly sliced, and 4 sprigs dill in a shallow 3-qt. baking dish; season with kosher salt and coarsely ground black pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour ¾ cup extra-virgin olive oil over.

Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.

Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with flaky sea salt and pepper and top with fresh dill sprigs.