Baked Salmon with Citrus Salsa Verde

Paprika gives smoky, spicy balance to bright citrus and herb flavours. If your paprika has been hanging out in the back of the spice cabinet for longer than six months, though, it might be time to start fresh.

Salmon:
1 shallot, very thinly sliced into rings
½ orange, freshly zested
½ lemon, freshly zested
1 Tbsp. + ½ cup extra-virgin olive oil
1 lb salmon fillet, preferably wild
kosher salt

Citrus Salsa Verde:
½ cup fresh cilantro, chopped
½ cup fresh parsley, chopped
1 small clove garlic, finely grated
½ tsp. smoked paprika
½ orange, freshly zested
½ lemon, freshly zested
½ cup extra-virgin olive oil
1 orange, freshly squeezed
1 lemon, freshly squeezed
kosher salt

Preheat oven to 250°F (120°C/100°C fan, Gas Mark 0.5).

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.

Meanwhile, mix cilantro, 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.

Makes 4 servings.