Botanica’s philosophy is all about making vegetables the star – but sometimes; when something so very special is in season; we’re all about letting it shine; regardless of its origins. Such is the case with this salmon dish; which we only make when exceptionally delicious wild Pacific Northwest salmon is on hand. It’s the best with King; though we’ll never turn up our noses at a beautiful piece of Coho or Sockeye. The way salmon's rich fat melds with the herb- and shallot-infused olive oil-citrus sauce is a thing of beauty.The inspiration behind this beauty comes from one of our all-time favorites; the Chez Panisse Café Cookbook. Next time you encounter some gorgeous fresh wild salmon; spring for a whole side; make this recipe; invite friends over for dinner; and toast to the deliciousness of nature.

• ½ cup olive oil
• 2 large shallots, shaved or thinly sliced
• Zest of 1 orange, plus juice from one half
• Zest of 1 lemon, plus juice from one half
• ½ cup chopped basil, tarragon and/or dill
• 1 teaspoon honey
• Salt and black pepper
• 1 large wild salmon filet, enough for 4 people

Preheat the oven to 200°F. In a bowl; combine the olive oil; shallot; citrus zests and juices; herbs; honey (warmed; if it needs to be thinned); salt and pepper; stir well to combine.Place the salmon on an olive-oil-brushed pan or baking sheet; skin-side down; and pour the dressing on top. Season with another sprinkle of salt and pepper. Place in the oven; on the middle rack; and roast for 30-45 minutes; depending on the thickness of the fish. It’s done when the filet has oozed its opaque white albumin (aka protein) and the densest part of the fish flakes easily with a fork. The ideal situation is that the thinnest parts of the filet are cooked through but wholly moist; and the thickest part at the center is just above medium-rare.Serve in its roasting dish (it will fall apart if you try to move it!); and be sure to scoop plenty of pan juices over each serving.