Slow roasted salmon with citrus, fennel and chiles

Serves 6

  1. 1 fennel bulb, sliced
  2. 1 navel or blood orange, sliced
  3. 1 meyer lemon, sliced
  4. 1 fresno or red jalapeno, sliced
  5. 1 small bunch dill
  6. 2lb  piece salmon
  7. 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.

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