This citrus salmon will also be artwork on your holiday table. Plus, it couldn't be easier: Season the salmon with salt and pepper, cover it with sliced citrus, and let it roast for 25 minutes.
1 (1 1/2 pound) piece of salmon fillet
2 lemons, thinly sliced
1 blood orange, thinly sliced
1 tangerine, thinly sliced
4 sprigs thyme
1/4 cup parsley leaves, torn, plus additional for topping
1/4 cup fennel fronds
1 ½ cups olive oil
salt and pepper
Heat oven to 300°. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, oranges, and herbs.
Drizzle everything with olive oil and bake until salmon is just turning opaque around the edges and is nearly cooked through 25 to 35 minutes.
To serve, season with additional salt and pepper, fresh parsley, and a squeeze of lemon juice.