Slow Roasted Salmon with Citrus

I know that I am supposed to eat more fish, especially oily fish like salmon.  I have been told repeatedly of the numerous health benefits.  And don’t get me wrong- I like fish.  It just never seems to make it into the regular repertoire.  I’m not sure if that is because I live far from the actual sea or that I just don’t have a ‘no-fuss’, go to recipe that comes out perfect every time.

When I came across this recipe in Alison Roman’s recent cookbook I was intrigued.  It looked beautiful, easy and quick enough for a weeknight meal.  With my husband’s recent absconding of carbs I decided to give it a try and was blown away by how simple and basically foolproof it was.  You are essentially poaching the salmon in oil (delicious!), but you are doing it in the oven so it is completely hands off.  This dish is so pretty, that you could easily serve it for company and look impressive.

Try and use a baking dish that will fit the salmon without folding, but not allow too much room around the salmon. If you use a larger baking dish, or even a baking tray, it will still work but the salmon will not be quite submerged.  The recommended salmon size feeds four, but you can easily use a larger piece and feed a crowd, just increase the amount of oil.

Alison recommends serving the salmon with a salad consisting of a combination of fresh herbs. I usually use arugula, parsley and tarragon, but feel free to use whatever you have on hand. A green salad would also be a fine accompaniment. And congratulate yourself for eating healthy with minimal effort!

Slow Salmon with Citrus and Herb Salad
Alison Roman, Dining In

1 (1 1/2 pound) piece of salmon
kosher salt and freshly ground black pepper
Combination of lemons, and oranges, thinly sliced
6 sprigs fresh thyme, rosemary and/or oregano
1 1/2 cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill and tarragon
1 Tbsp fresh lemon juice
flaky sea salt

Preheat the oven to 300F.

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 on top.

Drizzle the olive oil over everything and place the baking dish in the oven. Cook the salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.

Toss the herbs with the lemon juice, another tablespoon of oil and flaky sea salt and serve with the salmon.