Preparation

Make the salmon: Preheat the oven to 350°.  Toss oranges, lemons, and shallots with 2 tablespoons of the oil in the bottom of a Hexclad Hybrid Roasting Pan with the rack removed. Spread citrus mixture into an even layer.

Season salmon all over with salt and pepper and arrange flesh side up on top of the citrus mixture in the center of the roasting pan. Drizzle top of salmon with the remaining 2 tablespoons of oil. Bake until shallots are tender and salmon is just cooked through, 20 to 24 minutes. 

Meanwhile, make the salsa verde: In a food processor, pulse the lemon juice, anchovies, and garlic until minced. Add the parsley, capers, and lemon zest and pulse until chopped. Scrape herb mixture into a bowl, stir in the oil, and season with salt and pepper.

Serve salmon topped with salsa verde.