Salmon	g
Shallots
Orange Zest	tbsp
Lemon Zest	tbsp
Olive Oil	ml
Kosher Salt
Handful Fresh Coriander
Handful Fresh Parsley
Garlic Clove
Sweet Smoked Paprika Powder	tsp
Orange Juice	tbsp
Lemon Juice	tbsp
Salt & Pepper to taste

1. Preheat the oven to 220 ºC.
2. Slice the shallots into thin rings. Add them in a baking casserole and combine them with 2 tablespoons of orange zest, 2 tablespoons of lemon zest and 1 tablespoon of olive oil.
3. Rinse the salmon fillet and pat dry with a paper towel, season with a pinch of salt and coat the fillet in the citrus zest mixture.
4. Bake in the preheated oven for ca. 30-35 minutes, until the fillet is just opaque in the center and it starts to flake.
5. In the meantime, chop the herbs and mince the garlic clove.
6. In a medium bowl, mix the coriander, parsley, garlic, smoked paprika and the remaining zests with 60 ml olive oil.
7. Stir in orange juice and lemon juice and season with salt and pepper.
8. Once the salmon is ready, spoon over the salsa verde and serve with fresh bread.

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