Slow-roasted Citrus Salmon with Herb Salad

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Talk about fresh! We love this recipe because it’s here just in time to brighten the gloomy, cold second half of winter. When looking for the perfect salmon, our suggestion would be True North Salmon or Verlasso. Central Market exclusives that are both sustainably farmed and harvested daily. These fresh, buttery fillets are moderately firm and absolutely delicious.

1 (1 1/2 pound) piece of skinless salmon fillet (or halibut or cod)
Kosher salt and freshly ground pepper
2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
1 blood orange, mandarin orange or regular orange, thinly sliced
6 sprigs thyme, rosemary, oregano or marjoram (optional)
1 ½ cups Central Market Olive Oil
2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon, roughly picked from the stem
Flaky sea salt

1. Heat oven to 300°F. Season both sides of salmon with salt and pepper. Place in a large baking dish with sliced lemons, oranges; and thyme, rosemary, oregano or marjoram, if using.

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

3. Toss fresh herbs with 1 Tbsp lemon juice and flaky salt. Garnish salmon with the fresh herbs.

Suggestion: Serve on a bed of Central Market Quick Cook Israeli Couscous