Slow-Roasted Salmon with Fennel, Citrus and Chilies

INGREDIENTS:

1 Med          Fennel Bulb, thinly sliced

1 Ea             Blood or Navel Orange, very thinly sliced with seeds removed

1 Ea              Meyer Lemon, very thinly sliced with seeds removed

1 Ea              Fresno Chile or Jalapeno, with seeds, thinly sliced

4 Sprigs       Dill, plus more for serving

tt                   Kosher Salt and Black Pepper, coarsely ground

2 lbs             Salmon Fillet, preferably center cut

3/4 Cup       Olive Oil

tt                   Sea Salt, Flaky

INSTRUCTIONS:

Preheat oven to 275 degrees. 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 the knife will slide 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.