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Slow-Roasted Citrus Salmon With Herb Salad

Date Added: 10/23/2017    Source: cooking.nytimes.com

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Ingredients
  • 1 (1 1/2 pound) piece of skinless salmon fillet (or halibut or cod)
  • Kosher salt and freshly ground pepper
  • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
  • 1 blood orange, mandarin orange or regular orange, thinly sliced
  • 6 sprigs thyme, rosemary, oregano or marjoram (optional)
  • 1 1/2 cups olive oil
  • 2 cups fresh herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
  • Flaky sea salt

View the full recipe at cooking.nytimes.com

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