Slow-Roasted Salmon with Citrus and Herbs

Steps

1. Preheat oven to 275°F. Line a baking sheet with parchment. Zest lemons and orange into a small bowl; set aside. Thinly slice fruit. Remove leaves and fronds from parsley and dill and set aside, reserving stems.
2. Rub salmon all over with oil and season both sides with salt and pepper. Place half of the reserved herb stems, lemon slices and orange slices on the baking sheet. Place salmon on top. Top with remaining herb stems, lemon slices and orange slices.
3. Roast salmon until fish flakes easily with a fork or when it reaches 120°F on an instant-read thermometer, 35 to 40 minutes. When salmon is almost done, roughly chop dill and parsley leaves. Add to bowl with zest and toss to combine. Carefully transfer salmon to large serving platter. Scatter herb mixture over salmon.