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Ingredients

• 1 red Fresno chile or jalapeño, with seeds, thinly sliced
• 4 sprigs dill, plus more for serving
• 1 medium fennel bulb, thinly sliced
• coarsely ground pepper
• Kosher salt, coarsely ground pepper
• 1 Meyer or regular lemon, very thinly sliced, seeds removed
• 1 blood or navel orange, very thinly sliced, seeds removed
• 3/4 cup olive oil
• 1 2-pound skinless salmon fillet, preferably center-cut
• Flaky sea salt (such as Maldon)

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Preheat oven to 275F. Toss fennel, orange slices, 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.
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Step 2

• Pour oil over.
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Step 3

• Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 3040 minutes for medium-rare.
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• Length: 3040 minutes

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Step 4

• 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 sea salt and pepper and top with fresh dill sprigs.
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Step 5

• Also Try it With:Cod, halibut, John Dory, or turbot fillets
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