Slow-Roasted Citrus Salmon With Herb Salad
Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, oranges; and thyme, rosemary, oregano or marjoram, if using.
Drizzle everything with olive oil and bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
1 (1 1/2 pound) piece of skinless salmon fillet (or halibut or cod)
Kosher salt and freshly ground pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 ½ cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
Flaky sea salt