Slow-Roasted Citrus Salmon in Olive Oil

Slow-Roasted Citrus Salmon in Olive Oil

Yield: 4 to 6 servings / Preparation Time: 30 minutes

INGREDIENTS

  • 1 (1 1/2 pound) piece of skinless salmon fillet (or halibut or cod)
  • Kosher Salt and freshly ground pepper
  • 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
  • 1 blood orange, mandarin orange or regular orange, thinly sliced
  • 6 sprigs fresh thyme, rosemary, oregano or marjoram (optional)
  • 2 cups California COOC-certified Olive Oil
  • 2 cups fresh herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
  • Flaky sea salt

PREPARATION

  1. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, oranges; and thyme, rosemary, oregano or marjoram, if using.
  2. Drizzle everything with olive oil an bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.
  3. Toss fresh herbs with 1 tablespoon lemon juice, 1.5 tablespoons olive oil and flaky salt. Service alongside salmon.

 

Recipe adapted from “Dining In: Highly Cookable Recipes, by Alison Roman/Photo credit: Michael Kraus@NYTimes

Sorry, comments are closed for this post.