This is a slow baked salmon offering a variety of antioxidants and polyphenols from citrus fruits, fragrant herbs, and olive oil. Salmon is also a great source of anti-inflammatory omega-3’s and vitamin D for mood support and brain health. Serve with a green salad and quinoa for a balanced, nutrient-dense dinner. 

Serves 4


  • 1 lb salmon filet
  • 1 lemon, thinly sliced and seeded
  • 1 navel orange or blood orange, thinly sliced and seeded
  • 6 sprigs of rosemary or thyme, finely chopped
  • ½ cup olive oil
  • 1 tablespoon fresh lemon juice
  • ½ cup fresh herbs like parsley, dill, tarragon, mint, basil, cilantro
  • Sea salt
  • Freshly cracked black pepper


  1. Heat oven to 300 degrees F. While the oven is preheating, unpack the salmon: if the skin is still on, gently pull the skin off. If removing the skin begins to tear away too much of the fleshy fish part, skip this step. Liberally salt and pepper the filet on both sides.
  2. In a baking dish, place 3/4 of your citrus slices on the bottom, making a citrusy bed for your salmon. Lay your filet on top of the citrus. Sprinkle with the rosemary or thyme. 
  3. Place the remaining citrus slices on top of the salmon, drizzle the olive oil all over the salmon and citrus.
  4. Place the baking dish in the middle of the oven for about 25-35 minutes depending on the thickness of your filet. The goal here is to remove the salmon from the oven when it just starts to look cooked around the edges and there isn’t too much of the white fat covering it. Remember that it will continue to cook in the hot oil and pan even after you’ve removed it from the oven! If you’re worried, you can start checking for doneness around 20 minutes, especially if you have a thinner filet or are using less salmon. Once removed from the oven, drizzle with the fresh lemon juice. 
  5. Plate salmon and top generously with fresh herbs.