A colorfully decorative slow- and low-roasted salmon dish that’s perfectly moist and celebrates easy cooking and foor as art.
1.5 pounds wild salmon filet
2 oranges, blood oranges, mandarins, grapefruits – you can use a combo ot not, very thinly sliced
2 lemons or limes, very thinly sliced
1 and 1/2 cups olive oil
3 garlic cloves thinly sliced
1/2 red onion, thinly sliced into rings
1 cup fresh herbs, such as parsley, dill, tarragon, oregano, cilantro
handfull fresh herb sprigs
Preheat oven to 300 degrees.
Dry salmon with a paper towel, season both sides with salt and pepper, and place on a large baking dish.
Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs.
Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
Sprinkle the remaining half of the fresh herbs on top and enjoy.
Get playful and creative when choosing your toppings, though it’s also alright to keep toppings to a minimum and super simple.
Pieces of fish commonly tend to vary in thickness so keep in mind that cooking times will vary as well.