Citrus salmon with dill gremolata

• 4 lemons, zested and sliced into 5 mm-thick rounds 
• 1 blood orange, zested and sliced 
• 1 lime, zested and sliced into 5 mm-thick rounds 
• 1 jalapeno, sliced 
• 2 shallots, peeled and sliced
• 1.5 kg salmon, boneless and skinless 
• 2 t salt 
• 2 t black pepper
• 1 t dried chilli flakes
• 3 cups olive oil 
• 1 bulb fennel

For the gremolata:

• 40 g dill, finely chopped
• 20 g parsley, roughly chopped
• 50 g roasted and salted almonds
• 1 T raw honey 
• 1 ½ T fresh lemon juice
• 2 T extra virgin olive oil

1. Preheat the oven to 170°C and line a large ovenproof dish with parchment paper. This will help prevent any ingredients from sticking to the bottom and make for easy cleaning up later.
2. Place half the sliced citrus, the jalapeño and shallots in the base of the baking dish. Reserve the citrus zest for the salad. 
3. Season the salmon with salt, black pepper and chilli flakes and place into the dish on top of the citrus, skin-side down. Pour over the olive oil and bake on the middle rack of the oven for 20–30 minutes until the salmon is just tender. Remove from the oven and serve hot or at room temperature.
4. While the salmon bakes, dry the sliced fennel well using a tea towel or salad spinner and set aside. Make the gremolata by mixing the dill, parsley and almonds with the reserved citrus zest, honey, lemon juice and olive oil in a small bowl, checking the seasoning and balance.
5. To serve, dress the fennel slices in some of the gremolata and strew across the salmon in a rustic fashion. Serve the remaining gremolata alongside the salmon.

Cook’s note: The delicate fronds of the fennel bulb are beautiful and delicious. Use them to garnish the dish for an elegant look and feel.