Verlasso salmon has never tasted so good! Marinate a large fillet of salmon in a mixture of citrus juices, honey, and dill, then bake along with additional citrus slices.

Roasted Citrus Verlasso Salmon

Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. Whisk together lemon zest and juice, orange juice, honey, dill, mustard, salt, and pepper. Add oil, whisking continuously. Reserve half of marinade. Place salmon, skin side down, in a shallow dish. Add remaining marinade. Turn salmon over, skin side up; cover and refrigerate 25 minutes.

Arrange citrus slices on prepared baking sheet. Remove salmon from marinade; discard marinade. Place salmon, skin side down, on citrus slices. Roast 4 to 6 minutes per half-inch thickness, or until salmon flakes easily with a fork (145 degrees).

Meanwhile, place reserved marinade in a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until sauce is glaze consistency. Separate glaze into two bowls. Brush salmon with one portion of glaze halfway through roasting. 

Remove salmon from oven; brush with remaining portion of glaze, using a clean brush. Garnish with additional citrus slices and dill sprigs, if desired. 