Slow Roasted Salmon

Directions

1. 1
   {"0":"Slow Roasted Salmon","2":"1 medium fennel bulb","3":"1 blood or navel orange, very thinly sliced, seeds removed","4":"1 Meyer or regular lemon, very thinly sliced, seeds removed","5":"1 red Fresno chile or jalepeno, with seeds, thinly sliced","6":"4 sprigs dill, plus more for serving","7":"Kosher salt, coarsely ground pepper","8":"1 2 lb skinless salmon filet- center cut (can make with cod, halibut, John Dory, or turbot)","9":"3\/4 cup olive oil*","10":"Flakey sea salt (such as Maldon)","12":"Preheat oven to 275o. Toss fennel, orange slices, lemon slices, child and 4 dill sprigs in a shallow 3 quart baking dish, season with salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.","14":"Roast until salmon is just cooked through (top of knife with slide through easily and flesh will be slightly opaque)- 30 - 40 minutes for medium rare.**","16":"Transfer salmon to serving dish, breaking it into large pieces as you go. Spoon fennel mixture and oil from baking dish over- discard dill sprigs. Season with sea salt and fresh ground pepper and top with fresh dill sprigs.","18":"*I used MUCH less oil than this- about 1\/2","19":"**I went about 50 minutes for medium- but would depend on the thickness of the salmon so check after 40"}