Baked Salmon with Citrus Vinaigrette

This salmon goes beautifully with a simple salad of shaved fennel and radishes tossed with fresh lemon juice.

• 1 medium shallot, finely diced
• 1-1/2 Tbs. Champagne vinegar or white-wine vinegar
• 2 tsp. fresh lemon juice
• 2 tsp. fresh orange juice
• 1/2 Tbs. finely chopped lemon zest
• 1/2 Tbs. finely chopped orange zest
• Kosher salt
• 4 5-oz. skinless, center-cut salmon fillets
• 1/4 cup extra-virgin olive oil; more for the salmon
• Fresh chervil leaves or 1 Tbs. roughly chopped fresh cilantro, for garnish

Position a rack in the center of the oven and heat the oven to 400ºF.

In a small bowl, combine the shallot, vinegar, lemon juice, orange juice, lemon zest, orange zest, and a pinch of salt. Let the mixture sit for 5 to 10 minutes.

Meanwhile, season the salmon with salt, put it on an oiled rimmed baking sheet, and drizzle a thin stream of oil on top. Bake until it’s done to your liking, about 6 minutes for medium, 8 minutes for medium well, keeping in mind that it will continue to cook after it comes out of the oven.

Whisk the 1/4 cup oil into the shallot mixture, taste, and adjust the seasoning with a drop of vinegar if necessary. Transfer the salmon to four dinner plates, spoon about 2 Tbs. of the vinaigrette onto each portion, sprinkle the chervil leaves or cilantro on top, and serve.