Citrus Oven-Poached Salmon
Poached in olive oil, this rich salmon is enlivened with herbs bursting with flavor and a subtle citrus zing.
1½ lbs salmon fillet (or halibut or cod)
Kosher salt and black pepper
2 Meyer lemons, thinly sliced, plus reserve 1 Tbsp fresh lemon juice
1 Blood Orange, Mandarin Orange, or Navel Orange, thinly sliced
6 sprigs thyme, rosemary, oregano, or marjoram (optional)
1½ cups Vera Jane’s Novello Extra-Virgin Olive Oil
2 cups herbs, such as parsley, cilantro, dill, tarragon, roughly picked from the stem
Maldon Flaky Sea Salt, for serving
Heat oven to 300°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.