Ingredients

• 3 clementines, divided
• 1 lemon, sliced
• 8 sprigs thyme, plus 1 tablespoon thyme leaves
• 1 (3-pound) skin-on salmon fillet
• 1 1/2 tbsp. pure honey
• 1 tbsp. fennel seeds, crushed
• 4 tbs Meyer Lemon Extra Virgin Olive Oil
• Kosher salt and freshly ground black pepper

Instructions:

Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down. Drizzle meyer lemon extra virgin olive oil over salmon.

Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.

Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.

Enjoy!