Roasted Wild Salmon With Citrus, Chile & Herbs

This meal brings with it the tastes of Summer in a delicious and decadent way.  This salmon is moist, flaky, and pairs well with a flavorful white wine.


  • 1 2-lb. skinless salmon fillet, bones removed.
  • extra-virgin olive oil.
  • 2 blood oranges, divided.
  • 2 Meyer lemons (or regular lemons), divided.
  • 1 Fresno chile, thinly sliced.
  • kosher salt and freshly ground black pepper.
  • 1 bunch fresh dill.


  • Preheat the oven to 350˚.
  • Place the salmon on a foil-lined baking sheet, drizzle with olive oil, then top with zest and juice from 1 orange and 1 lemon.
  • Scatter the chile slices over the salmon and season with salt and pepper.
  • Roast for about 20 minutes until salmon is just cooked through.
  • Carefully transfer the salmon to a serving platter, pouring any remaining oil from the roasting pan over the top of the salmon.
  • Thinly slice the remaining orange and lemon, and scatter over and around the salmon, then garnish with dill sprigs.

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