Slow Roasted Salmon with Fennel, Citrus, and Chiles (Bon Appetit)

Hello! This recipe is straight out of Bon Appetit. I thought it was wonderful and fresh. We are ready for summer.

Ingredients:
1 medium fennel bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
1 red Fresno chili or jalapeno, with seeds, thinly sliced
4 sprigs dill, plus more for serving
Salt
Pepper
1 2-lb skinless salmon fillet, preferably center cut
3/4 cup olive oil

Note: Since this serves 6 we decided to half the recipe. We stuck with the same citrus and fennel ingredients and still used a whole jalapeno though we removed half the seeds for our 1 lb of salmon.

The bright and beautiful base for our salmon.

Directions:
Preheat oven to 275. Toss fennel, orange slices, lemon slices, chile, and 4 dill sprigs in a shallow 3 qt baking dish; season with salt and pepper. Season salmon with kosher salt and place on top of fennel mixture. Pour oil over.
Roast until salmon is just cooked through (the tip of a knife will slide through easily and flesh will be slightly opaque), 30-40 minutes for medium rare.
Trasnfer salmon to a platter, breaking in to large pieces as you go. Spoon fennel mixture and oil from baking dish over; discard dill sprigs. Season with salt and pepper and top with fresh dill sprigs.

We found some fabulous fresh caught salmon for our dish.

The final product.