Preheat your oven to 275°F. While it heats, halve 1.5 lb of mixed oranges for roasting—you want them cut-side down so they caramelize beautifully. Arrange the halved oranges on a baking sheet, drizzle with 1 tablespoon of extra-virgin olive oil, then season generously with fine sea salt and black pepper. Slide the sheet into the oven; the oranges will slowly roast and develop sweet, concentrated flavors while you prep everything else. I prefer this low-and-slow approach because it mellows the citrus acidity and creates a natural sauce base.

While the oranges roast, peel and segment the remaining oranges and mandarins, removing any pith and pips. Add them to a large mixing bowl along with 1 cup of Castelvetrano olives, 1.5 cups of mixed fresh herbs (parsley, mint, or cilantro—I like mixing all three for complexity), 1 tablespoon of extra-virgin olive oil, 1/2 teaspoon of fine sea salt, and a good pinch of black pepper. Toss gently to combine without breaking down the delicate citrus segments. This salad will stay fresh at room temperature and provide a bright, herbaceous contrast to the rich salmon.

After the roasted oranges have been in the oven for about 5 minutes and the cut sides are beginning to caramelize, carefully remove the baking sheet. Pat your 1.5 lb salmon fillet (skin-on) dry and season the flesh side with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place the salmon skin-side up directly on the roasted oranges. Brush the top of the salmon with 1 tablespoon of pomegranate molasses, which will caramelize slightly and create a glossy glaze. Return to the oven and bake for 15-30 minutes depending on thickness—you're aiming for medium-rare, where the salmon just begins to flake but still has a moist center.

Once the salmon reaches your desired doneness, remove it from the oven and immediately drizzle the top with the remaining 1 tablespoon of pomegranate molasses while it's still hot—this creates an elegant, tangy-sweet glaze. Transfer the salmon and roasted orange halves to a large serving platter, arranging them as the centerpiece. Spoon the fresh citrus and herb salad around the salmon, then drizzle the entire plate with a final thread of olive oil. Finish with a sprinkle of flaky sea salt (Maldon preferred for its delicate texture and mineral flavor) and scatter the 2 teaspoons of black sesame seeds over the salmon for a nutty finish and visual pop.