Ingreadient :

• 4 (6-ounce) skin-on salmon fillets (about 1 1/2 inches thick)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 2 medium navel oranges
• 1/2 cup pitted Castelvetrano olives, torn
• 1/4 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup thinly sliced red onion
• 1 tablespoon finely chopped preserved lemon
• 2 tablespoons extra-virgin olive oil, divided

Direction :

1. Arrange salmon fillets in a 13- x 9-inch baking dish. Stir together 3/4 teaspoon salt, coriander, and pepper in a small bowl; sprinkle evenly over salmon. Let salmon stand at room temperature 30 minutes. Preheat oven to 250°F.
2. Meanwhile, cut off top and bottom of each orange. Standing orange upright on a cutting board, cut along sides of orange to remove peel and pith; turn orange over, and remove any remaining bits of peel and pith. Holding 1 orange over a medium bowl, cut between membranes to separate segments; place segments in bowl. Repeat process with remaining orange. Stir olives, parsley, onion, preserved lemon, 1 tablespoon oil, and remaining 1/4 teaspoon salt into orange segments in bowl. Set relish aside; set aside at room temperature until ready to serve.
3. Drizzle remaining 1 tablespoon oil evenly over salmon. Roast salmon in preheated oven until salmon reaches desired degree of doneness, 20 to 25 minutes for medium-rare. (Test using a fork to see if it’s starting to flake.) Transfer salmon to a platter, and spoon relish over top. Serve hot.