Slow Roasted Salmon with Fennel Citrus and Chiles
Ingredients
- 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 olive oil
- Flaky sea salt (such as Maldon)
Instructions
Slow-Roasted Salmon with Fennel, Citrus, and Chiles serves 6 original recipe by Bon Appetit.
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