Slow-Roasted Salmon with Fennel, Citrus, and Chiles – HOPSON GRACE

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
• Coarsely ground pepper
• 1 (2-pound) skinless salmon fillet, preferably center-cut
• ¾ cup olive oil
• Flaky sea salt (such as Maldon)