Name: Slow-Roasted Salmon With Fennel, Citrus, and Chiles
Yield: 6 Servings
Ingredients: 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 extra-virgin olive oil; Flaky sea salt (such as Maldon)

Salmon With Fennel Citrus and Chiles on a white plate

Photograph by Isa Zapata, Food Styling by Taneka Morris, Prop Styling by Tim Ferro

Don’t bother trying to divide this fillet into tidy portions. Instead, use a spoon to break it into perfectly imperfect pieces. Feel free to play around and swap in cod, halibut, John Dory, or turbot fillets in lieu of the salmon.

Recipe notes