Food Recipes Slow-Roasted Citrus Salmon 3.9 (44) A gorgeous side of salmon deserves a worthy preparation, like this recipe, in which you'll slow-roast a side of salmon sandwiched between layers of lemon and orange slices, topped with sprigs of dill and oil. The result is meltingly tender fish. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer who's been working in the Dotdash Meredith test kitchens since 2017. Her recipes and writing have appeared in more than 10 nationally distributed print publications, as well as on various digital platforms. Anna's recipes have been showcased on the covers of magazines such as Food & Wine and Southern Living. Anna earned her BS in agricultural education and communication from the University of Florida, and a degree in culinary arts from the Culinary Institute of America in Hyde Park, N.Y. She is a member of Les Dames d'Escoffier Birmingham chapter. She has 10 years of experience developing recipes. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs. She also loves fostering puppies for a local animal rescue group. Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Share Share Tweet Pin Email Hands On Time: 15 mins Total Time: 55 mins Yield: 6 serves Ingredients 1 navel orange 1 lemon, sliced into rounds 1 2½- to 3-lb. skin-on side of salmon, pin bones removed 2 ½ teaspoons kosher salt, divided 5 dill sprigs, plus more for serving ¼ cup plus 2 Tbsp. olive oil, divided ½ cup mayonnaise 1 tablespoon whole-grain mustard ¼ teaspoon freshly ground black pepper 6 Persian cucumbers, sliced 2 teaspoons granulated sugar 2 tablespoons white vinegar 1 small shallot, thinly sliced Directions Preheat oven to 275°F. Slice half of orange into rounds. Squeeze 2 tablespoons juice from other half into a bowl; set aside. Arrange half of citrus rounds in a 13-by-9-inch baking dish. Place salmon, skin side down, on citrus; season with 1 teaspoon salt. Top with remaining citrus rounds and dill sprigs. Drizzle with ¼ cup oil and bake until salmon is opaque, about 50 minutes. Add mayonnaise, mustard, pepper, and ¼ teaspoon salt to bowl with orange juice; stir to combine. Toss together cucumbers, sugar, and remaining 1¼ teaspoons salt in a medium bowl. Let sit for 5 minutes; drain. Stir in vinegar, shallot, and remaining 2 tablespoons oil. Top salmon with more dill sprigs and serve salad and sauce on the side. Caitlin Bensel Print