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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
An elegant dish infused with fresh herbs, with the citrus flavors as background notes. It presents beautifully, too.
1 orange
1 lemon
7–8 salmon fillets, or 1 side of salmon
2 handfuls fresh, cleaned parsley (can be with stems)
1 small handful fresh, cleaned dill
Manischewitz Kosher Salt, to taste
pepper, to taste
3 tablespoons Bartenura Olive Oil
2–3 tablespoons Baron Herzog Chenin Blanc or other semi-dry white wine
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan with Gefen Parchment Paper.
Scrub orange and lemon. Cut off ends. Slice and place in the baking pan, overlapping slices if necessary. Cover with another piece of parchment paper and press down lightly. Lay salmon on top of the parchment paper.
Combine herbs, salt, pepper, and olive oil in the food processor fitted with the knife attachment, until it forms a mixture. Scrape down the sides of the bowl. Smear on the fish. (Any leftovers can be used for garnish.)
Drizzle one teaspoon wine (or to taste) over the fish. Cover the pan with foil and bake for 10 minutes. Uncover and bake five more minutes. Raise oven heat to broil and continue baking an additional five minutes. Remove from oven. Cover and let sit a few minutes.
Remove fish from pan and set aside. Broil orange and lemon slices for a few minutes, until light brown around the edges.
To serve: Arrange salmon on a bed of fruit slices, and/or squeeze some of the grilled orange over each piece before serving. Garnish with fresh herbs if desired.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
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Would like you to print English/USA OVEN /Measurements also. Thanks
Hi- the recipes calles for 350F and to bake in a 9×13 pan