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.

Ingredients:

• 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.

Directions:

• 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.

Source: www.lacrema.com