Slow-Roasted Citrus Salmon with Herb Salad


1 1/2 lb. piece of skinless salmon fillet (or cod or halibut)

Kosher salt and black pepper

2 lemons (Meyer or regular), thinly sliced, plus 1 Tbsp. fresh lemon juice

1 blood orange, mandarin orange or regular orange, thinly sliced

6 sprigs of thyme, rosemary or marjoram (optional)

1 1/2 cups Olive R Twist Blood Orange Whole Fused olive oil

2 c. herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem

Flaky sea salt, for serving



Heat oven to 300 degrees.  Season fish with salt and pepper on both sides.  Place in a large baking dish with sliced lemons, orange and thyme (or other herbs) if using.  Drizzle everything with the olive oil and bake until fish is just turning opaque at the edges and is nearly cooked through, 25-35 minutes.  Toss fresh herbs with 1 Tbsp. fresh lemon juice and flaky salt.  Serve alongside fish and enjoy!

Michelle Bors (store customer)