Slow Roasted Salmon with Spring Herb Sauce
Even cooking, perfect texture, and superior moisture retention are the incredible features of this Slow Roasted Salmon with Spring Herb Sauce. Paired with a bright and tangy sauce, and done in 30 minutes, this dish is as well-suited to a weeknight as it is to a dinner with friends.
Ingredients
- 1 lb salmon filet (in one piece)
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
Herb Sauce
- 3 tbsp mint (chopped)
- 3 tbsp basil (chopped)
- 3 tbsp dill (chopped)
- 1/4 cup castelvetrano olives (chopped)
- 1 orange (zest & juice)
- 1 tsp white wine vinegar
- 1/2 tsp red chili flakes
- 1/2 cup olive oil
- 1/2 tsp kosher salt
Instructions
- Preheat the oven to 250 degrees.
- Place the salmon on a sheet pan and rub it on both sides with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper.
- Roast in the oven for 25 minutes or until the fish flakes easily when you gently press on it. Alternatively, you can use a thermometer inserted into the thickest part of the filet - 125 degrees Fahrenheit for medium is recommended. *Please note that because you are cooking at such a low temperature, the appearance of the salmon will not be much different when it is finished.
- While the salmon is roasting, combine all of the sauce ingredients in a bowl and mix well. Set aside.
- When the salmon is done, drizzle it all over with the sauce and then use a large serving fork to flake apart portions to serve.
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Nutrition
Calories: 451kcalCarbohydrates: 5gProtein: 23gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gCholesterol: 62mgSodium: 928mgPotassium: 652mgFiber: 1gSugar: 3gVitamin A: 456IUVitamin C: 19mgCalcium: 42mgIron: 1mg
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