LocalCoho: citrus slow-cooked salmon

Preheat the oven to 300F degrees. Season 1.5- 2lbs of salmon fillets with salt and set aside. In a shallow baking dish, season 1 thinly sliced fennel bulb, 1 thinly sliced, orange (seeds removed) and 1 thinly sliced lemon (seeds removed) with salt and pepper and mix together. Nestle the salmon fillets into the dish, making room by tossing some of the fennel citrus mix on top of the fillets. Pour 1 1/4 cup olive oil into the dish until the thickest part of the salmon fillets are half-way submerged. Spoon some olive oil on top of the salmon fillets. Slow roast in the oven for 20-30 minutes. To serve, top fillets with fresh sprigs of dill, and cooked fennel and citrus slices. Drizzle with some of the flavored cooking oil and a sprinkle of flake sea salt.