Slow Roasted Salmon with Fennel Slaw

-1 Preheat the oven to 275 F
-1 Prepare the salmon marinade by combining the olive oil, honey, crushed garlic, parsley, spices and lemon zest together in a small bowl. 
-1 Layer thinly sliced lemon and orange slices on a parchment lined sheet-pan, then place the salmon fillet over the citrus.
-1 Pour the marinade over the salmon and brush it to evenly coat the fish. 
-1 Bake the salmon for 30-40 minutes. Time will vary depending on the thickness and size of the fish. My piece was a little less than 2 lbs and took about 35 minutes. If you prefer a bit more well done, bake for about 40-45 minutes. The thickest part of the salmon should flake easily, and a fork should slide through without resistance when its ready. 
-1 While the salmon bakes, prepare the fennel slaw by thinly slicing the fennel and shallot using a vegetable peeler or a mandolin. 
-1 Add the shaved vegetables to a bowl with the parsley and toss in the olive oil, lemon juice and salt u0026 pepper
-1 Once the salmon is ready, top with a fresh squeeze of lemon juice and serve with the fennel slaw. You can serve this recipe warm or at room temperature. 
-1 For leftovers, you can store the fennel slaw separately, or reheat the salmon with the fennel slaw on top