Courtesy of Bon Appetit
· 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 and coarsely ground black pepper
· 1 2-lb. skinless salmon fillet, preferably center-cut
· ¾ cup olive oil
· Flaky sea salt (such as Maldon)
· Preheat oven to 275°.
· Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3-qt. baking dish; season with kosher salt and pepper.
· Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
· Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30–40 minutes for medium-rare.
· Transfer salmon to a platter, 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 pepper and top with fresh dill sprigs.