Slow Roasted Salmon with Fennel and Orange

Directions

1. Preheat the oven to 200F (93C) and set a rack in the middle of the oven.  You can also cook the fish in a BBQ to avoid heating up the house in summer.  Place the salmon on a parchment-lined baking sheet (skin side down), then brush the top with 1/2 Tbs olive oil.
2. slice the orange in half and juice one half, then peel the other half and thinly slice the fruit into half moons (you can also do this with the rind on for additional flavor and nutrition).  
3. In a medium bowl, add the remaining 2-1/2Tbl olive oil, sliced fennel, orange pieces and juice, shallot, lemon zest and juice, honey, herbs salt and pepper, you can also add some fennel fronds (chopped) if you like.
4. Add the orange fennel mixture to the top of the salmon.  Roast the salmon for 30-45 minutes, depending on the thickness of the fish and how "done" you like it.  I prefer the edges to be more "well done" and the center more "medium" (about 125F/52C).  Note that the color will remain more vibrant orange than other baked salmon recipes, looking under-cooked, though it's not.
5. Remove the salmon from the oven, serve it straight from the oven or grill on the sheet pan and scoop any extra pan juices on top.