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. You’ll serve the salmon with an orange dijonnaise and a marinated cucumber salad. It’s the kind of elegant meal that belies the simple preparation and the kind of recipe that makes any occasion feel special: make it the starring dish of a weekend brunch, a dinner to wow in-laws, or to celebrate just about anything.
How to Make It
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.