- 1 shallot, very thinly sliced into rings
- Finely grated zest from 1 orange, divided
- Finely grated zest from 1 lemon, divided
- 1 Tbsp. plus ½ cup extra-virgin olive oil
- 450 gr (1lb). salmon
- salt
- ½cup chopped parsley
- 1small garlic clove, finely grated
- ½tsp. smoked paprika
- Fresh juice from 1 orange
- Fresh juice from 1 lemon
Step 1
Preheat oven to 120c (250°F).
Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon.
Season salmon with salt and coat with zest mixture.
Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
Step 2
Meanwhile, mix parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.