- 2 lb salmon filet (ask the fishmonger for center-cut if they have it, and I like to have them remove the skin to make life easier for me)
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 7 or 8 garlic cloves, peeled and smashed
- 1 lemon, thinly sliced
- 1 orange, thinly sliced
- 1/2 fennel bulb, core removed and thinly sliced
- a few sprigs of rosemary or thyme
- kosher salt and freshly ground black pepper
- Preheat oven to 275 degrees. In a shallow baking pan just large enough to fit salmon in a single layer, spread out fennel slices, half of citrus slices, scatter smashed garlic cloves, then pour olive oil over top.
- Nestle the salmon fillet over the top of the citrus, making sure at least the bottom is submerged in oil. Drizzle with a little more oil, season generously with salt and pepper, then scatter remaining citrus slices over top of salmon.
- Scatter thyme sprigs around pan, then pop into the oven for 25 - 30 minutes, until the fish flakes easily with a spoon. I like to insert a knife in the center to peek and make sure it's cooked to my liking - I like it to be firm and pink but not raw in the center.
- Remove from oven and use a serving spoon to break it apart a bit. Top with fennel fronds if desired, season with a little more salt and pepper, and eat up!