Roasted Citrus Salmon with Herb Salt

Romulo Yanes for The New York Times

from The New York Times 

submitted by Anne Halsted 

preparation time: 35 minutes 

serves 4 to 6 

 

1 (1 ½ pound) piece of skinless salmon fillet (or halibut or cod) 

Kosher salt and black pepper 

2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice 

1 blood orange, mandarin or regular, thinly sliced 

6 sprigs thyme, rosemary, oregano or marjoram (optional) 

1 ½ cups olive oil 

2 cups fresh herbs, such as parsley, cilantro, dill and  

tarragon, roughly picked from the stem 

Flaky sea salt 

 

Heat oven to 300 degrees F. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange, and thyme (or rosemary, oregano, or marjoram), if using. 

 

Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes. 

 

Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon. 

 

Store any leftover fish in the oil you cooked it in to keep it from drying out. Later, you can use the oil to elevate a salad or a bagel with cream cheese.