- Preheat oven to 250°.
- Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon.
- Season salmon with salt and coat with zest.
- Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes. Longer if you prefer over medium.
- While salmon is roasting, using a medium bowl mix cilantro, parsley, green onions, jalapeño, maple syrup, garlic, paprika, rest of zests, apple cider vinegar and oil in a medium bowl. Mix thoroughly, add pinch of salt and taste. Season again if needed.
Side suggestions: It goes great paired with rice, potatoes or even pasta. Any vegetables cooked or raw would be great with the vinaigrette.
Pairing suggestions: Lager or Grenache Blanc