Slow-Roasted Salmon with Fennel, Citrus, and Chiles
HG Cooks Slow-Roasted Salmon with Fennel, Citrus, and Chiles Recipe and Photo by Bon Appetit Squeeze a little zest into your next meal. Packed with Vitamin C an
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Serving platter
- Oven
- Measuring cup
- Spoon
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)
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