Slow-roasted Salmon with Harissa and Celery Salad

Ingredients

• 1/3 cup extra virgin olive oil
• 8-10 shallots, sliced
• 1/2 preserved lemon, flesh removed, rinsed, finely sliced (about 3 tbsp)
• 5 garlic cloves, finely chopped
• 1 tsp cumin seeds
• 3 tbsp harissa
• Kosher salt, to taste

For the salmon:

• 2 lbs salmon fillet
• 1 garlic clove, grated
• 2-3 tbsp extra virgin olive oil
• Salt and pepper, to taste

For the celery salad:

• 1/2 head celery, thinly sliced
• Celery leaves, reserved
• 1 lemon, zested and juiced
• 3 tbsp extra virgin olive oil
• Sea salt, to taste