Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper until well combined. Set aside.

Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less).

Use a mandoline if you have it, otherwise a good sharp knife will do fine.

Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.

Preheat the oven to 375°F.

Sprinkle entire surface of salmon lightly with remaining salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan.

Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other.

If you are using both red and green-skinned apples, alternate colors as you shingle slices.

Sprinkle brown sugar over apples.

Roast for approximately 20 to 25 minutes.

When finished, pour juices from the roasting pan over fish before serving.