1 large salmon fillet (whole side) cut in two equal pieces
½ cup olive oil (you can add more to taste)
One large lemon thinly sliced, seeds removed
One orange thinly sliced, seeds removed (if you can get a blood orange, even better)
2-3 sprigs of rosemary
Ground salt and pepper
How to do it
- Heat the oven to 150ºC (300ºF)
- Cover a baking tray with foil and drizzle some of the oil over the bottom
- Sprinkle salt and pepper over both sides of the fish and lay each piece on the tray, skin side down
- Place the citrus slices over the top of each piece of salmon, covering as much of the surface area as possible. Place the rosemary sprigs on top of the fish
- Drizzle some of the oil over each piece of salmon and pour the rest around the edges of the fish. You should have a puddle of oil around each piece of salmon of about 4-3mm. (This doesn’t make the fish oily)
- Bake for 20-25 minutes. To check the fish, take a fork and carefully ease it between the segments of the flesh in the thickest part. If the fish is mostly cooked but just a little translucent deep in the middle, remove the fish from the oven. It will continue to cook a little more on the hot tray.
- Serve room at temperature leaving the citrus and rosemary as decoration.
This keeps in the fridge for up to 3 days. Remove from the fridge 1-2 hours before serving.