Slow-Roasted Salmon with Fennel, Citrus, and Chiles

Name: Slow-Roasted Salmon with Fennel, Citrus, and Chiles
Yield: 6
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; coarsely ground pepper; 1 (2-pound) skinless salmon fillet, preferably center-cut; 3/4 cup olive oil; Flaky sea salt (such as Maldon)

Slow-Roasted Salmon with Fennel, Citrus, and Chiles was pinched from <a href="https://www.epicurious.com/recipes/food/views/slow-roasted-salmon-with-fennel-citrus-and-chiles-51210470" target="_blank" rel="noopener">www.epicurious.com.</a>

"Don't bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces...."

INGREDIENTS

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1 medium fennel bulb, thinly sliced

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1 blood or navel orange, very thinly sliced, seeds removed

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1 Meyer or regular lemon, very thinly sliced, seeds removed

•

1 red Fresno chile or jalapeño, with seeds, thinly sliced

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4 sprigs dill, plus more for serving

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Kosher salt, coarsely ground pepper

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coarsely ground pepper

•

1 (2-pound) skinless salmon fillet, preferably center-cut

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3/4 cup olive oil

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Flaky sea salt (such as Maldon)

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