This light and tasty dish looks beautifully festive with fresh citrus slices.
1 thinly sliced lemon with seeds removed
1 thinly sliced navel or blood orange with seeds removed
900g salmon fillet
1thinly sliced red jalapeno or Fresno chile
4 dill sprigs plus extra for serving
1 thinly sliced fennel bulb
¾ cup olive oil
Flaky sea salt
Freshly ground black pepper
- Preheat oven to 135°C and mix together the citrus, chilli and dill sprigs in a shallow baking dish. Season the mixture and the salmon fillets with salt and pepper, and place the salmon on top of the fennel. Pour the olive oil over the salmon and fennel mixture.
- Place the salmon in the oven and roast until just cooked, approximately 30 to 40 minutes for medium rare. The flesh should be slightly opaque, and you should be able to insert the tip of a knife easily.
- Transfer the salmon to a serving platter, breaking it into large pieces and spoon over the fennel mixture and oil. Discard the dill sprigs, season with flaky sea salt and pepper and garnish with fresh dill sprigs.