Ginger-Dill Salmon

1. Preheat Oven and Prepare Salmon

Preheat your oven to 325°F. Pat the salmon fillet dry with a paper towel. Place the salmon on a sheet pan lined with parchment paper, and season it generously with kosher salt and black pepper.

2. Create Dill-Ginger Mixture

In a medium bowl, combine 6 tablespoons of finely chopped dill, a finely grated 2-inch piece of scrubbed ginger, and 2 tablespoons of extra-virgin olive oil. Season with a pinch of salt and black pepper, stirring until well incorporated.

3. Spread Dill-Ginger Mixture on Salmon

Spread half of the dill-ginger mixture evenly over the top of the salmon using a spoon or spatula.

4. Bake Salmon

Place the salmon in the preheated oven and bake for 15-20 minutes. The salmon is done when it easily flakes with a fork or reaches an internal temperature of 120°F.

5. Prepare Citrus Salad

While the salmon is baking, prepare the citrus salad. Cut off the top and bottom of the grapefruit and oranges, then use a knife to peel away the skin and pith. Slice the fruit into half-moon shapes, removing any seeds. Squeeze any remaining juice from the peels into the bowl with the remaining dill-ginger mixture.

6. Toss Citrus Salad

In the same bowl, toss the citrus slices with the remaining dill-ginger mixture until well coated. Add the radish wedges to the bowl and season with a bit of salt.

7. Assemble and Serve

Once the salmon is done, remove it from the oven and let it rest for a moment. On individual plates, break the salmon into large pieces. Divide the citrus salad among the plates, adding slices of avocado to each serving. Season everything with a touch more salt and black pepper to taste, and drizzle with a bit of extra-virgin olive oil. Sprinkle with flaky sea salt if desired.