Slow Roasted Salmon with Citrus and Fennel

Ingredients

• 1 medium fennel bulb, thinly sliced

• 1 blood or navel orange, very thinly sliced, seeds removed

• 1 Meyer or regular lemon, very thinly sliced, seeds removed

• 1 red Fresno chile or jalapeño, with seeds, thinly sliced

• 4 sprigs dill, plus more for serving

• To Taste

• 1 2lb skinless salmon filet, preferably center cut

• 1/3 cup olive oil

• Flaky sea salt