1/2lemon, sliced thinly. Use the other half for fresh juice (you’ll only use just a bit of it, not all of it)
1blood orange or regular orange, sliced thinly
2-3tablespoonsolive oil
kosher salt or flaky salt, to taste (be generous with your sprinkling)
black pepper, to taste
easy sauteed asparagus, see recipe below
Instructions
Preheat oven to 300.
Pat salmon dry with a paper towel to remove any excess moisture. Place salmon in a deep baking dish and sprinkle generously with salt. Pour or brush about 2-3 tablespoons of olive oil over the salmon- there should be enough that a bit is pooled in the bottom of the dish.
Arrange blood orange and lemon slices over the top of the salmon.
Place salmon in oven and bake until the internal temperature reaches 118-120 for the thickest part (other parts will probably read about 130 which is fine at this point), about 25 minutes.
Squeeze leftover lemon on top of salmon. Serve immediately. You can also use this for leftovers the next day.