- 1 fennel bulb, sliced
- 1 navel or blood orange, sliced
- 1 meyer lemon, sliced
- 1 fresno or red jalapeno, sliced
- 1 small bunch dill
- 2lb piece salmon
- 3/4 cup olive oil
- Toss 1-4 and all but a few sprigs dill and place in a 3-quart pan. Top with salmon and olive oil and roast at 275 degrees for 30-40 minutes.
- Set salmon aside. Discard dill, toss contents of pan and top salmon. Chop remaining dill, garnish and serve.