Food Recipes Slow-Roasted Citrus Salmon 4.0 (46) 2 Reviews 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 Updated on September 05, 2022 Rate PRINT Share Hands On Time: 15 mins Total Time: 55 mins Yield: 6 serves This melt-in-your-mouth salmon topped with thin slices of lemon and orange and fresh dill is show-stopping main course, making it one of our favorite easy Easter dinner ideas. 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 Rate It Print