Slow Roasted Salmon with Fennel and Citrus

Slow Roasted Salmon with Fennel and Citrus

 This recipe works with halibut or turbot filets
I found this recipe in Bon Appetit by Alison Roman.
We served it with rice and salad. Doesn’t take long to
prepare and most tasty. She recommends not to try to
divide this fillet into tidy portions. Instead use a spoon
to break it into perfectly imperfect pieces.

Ingredients

1 Medium fennel bulb, thinly sliced
1 blood orange, thinly sliced, seeds removed
1 lemon thinly sliced, seeds removed
1 red Fresno chile thinly sliced
4 sprigs dill and more for garnish
Kosher salt, pepper
1 2 lb skinless salmon fillet (center cut)
3/4 cup olive oil

Directions

Preheat oven to 275 degrees F.
Toss fennel, orange and lemon slices, chile and 4 dill sprigs in a shallow 3 quart baking dish. Season with kosher salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour 3/4 cup olive oil over top.
Roast until salmon is just cooked through (the tip of the knife will slide through easily and flesh will be slightly opaque)
40 minutes  for medium rare.