Food and Prop Styling: Goldie Stern
Photography: Felicia Perretti
Food Prep and Consultant: Chaya Surie Goldberger

An elegant dish infused with fresh herbs, with the citrus flavors as background notes. It presents beautifully too.

SERVES 6–8

• 1 orange 
• 1 lemon
• 7–8 salmon fillets  (or 1 side of salmon)
• 2 handfuls fresh parsley (can be with stems)
• 1 small handful fresh dill
• kosher salt and pepper, to taste
• 3 Tbsp olive oil
• 2–3 Tbsp semi-dry white wine

Preheat oven to 350°F (175°C). Line a 9x13-inch (23x33-cm) baking pan with parchment paper. 

Scrub orange and lemon. Cut off ends. Slice and place in the baking pan, overlapping slices if necessary. Cover with another piece of parchment paper and press down lightly. Lay salmon slices on top of the parchment paper. 

Combine herbs, salt, pepper, and olive oil in the food processor fitted with the knife attachment, until it forms a mixture. Scrape down the sides of the bowl. Smear on the fish. (Any leftovers can be used for garnish.) 

Drizzle 1 tsp wine (or to taste) over each slice of fish. Cover the pan with foil and bake for 10 minutes. Uncover and bake 5 more minutes. Raise oven heat to broil and continue baking an additional 5 minutes. Remove from oven. Cover and let sit a few minutes. 

Remove fish from pan and set aside. Broil orange and lemon slices for a few minutes, until light brown around the edges. 

To serve: Arrange salmon on a bed of fruit slices, and/or squeeze some of the grilled orange over each piece before serving. Garnish with fresh herbs if desired. 

Note: I like my salmon either ceviche style or well done, not half-baked! Feel free to adjust baking time to your liking.

(Originally featured in Family Table, Issue 787)