slow-roasted salmon with citrus and herb salad
This is a great weeknight dinner option—or dinner party main course—because it comes together with minimal effort, is delicious, and looks and tastes more impressive than actual work put into it. In other words—it’s what I like to call a “holy grail” of dinner recipes. However, it is a lot of oil to use just once, so my solution has been to save the oil post meal, strain it, and use it for salad dressing, roasting vegetables, and adding to simmering grains (I always like to add a slick of oil for to make the grains taste richer). Just transfer the oil to a separate, labeled jar; it should keep fine for a couple of weeks.
serves 4 to 6
1 (1½ lb / 680 g) piece skinless salmon, skinless halibut, or cod
Kosher salt and freshly ground black pepper
2 lemons, Meyer or regular, thinly sliced
1 blood orange, mandarin, or regular orange, thinly sliced
6 sprigs fresh thyme, rosemary, oregano or marjoram
1½ cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
Fresh lemon juice
Flaky sea salt
Preheat the oven to 300°F (~150°C).
Season the salmon with kosher salt and pepper on both sides and place it in a large baking dish with the sliced lemons, oranges, and herb sprigs.
Drizzle the olive oil over everything and place the baking dish in the oven. Cook 20-25 minutes, until the salmon is just starting to turn opaque around the edges and is nearly cooked through.
Toss the herbs with the lemon juice and flaky sea salt, and serve along salmon.