Slow-Roasted Salmon with Walnut-Olive Vinaigrette
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By Food & Wine
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
Instructions
Cook:50min
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch. Source skinless salmon for a prettier presentation. To coax the most flavor from the walnuts, toast in a 350°F oven for about 12 minutes.
Updated at: Tue, 23 Aug 2022 08:30:28 GMT
Nutrition balance score
Good
Glycemic Index
21
Low
Nutrition per recipe
Calories4080.9 kcal (204%)
Total Fat346 g (494%)
Carbs16.9 g (7%)
Sugars3.4 g (4%)
Protein240.8 g (482%)
Sodium4681.9 mg (234%)
Fiber7.9 g (28%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
¾ cupextra-virgin olive oil
divided
1 tablespoonsmoked paprika
1 tablespoonlemon zest
grated
3 tablespoonfresh lemon juice
1 x 2.5 poundside of salmon
2 ¾ teaspoonskosher salt
divided
¾ teaspoonblack pepper
divided
½ cupfresh flat-leaf parsley
finely chopped
¼ cupwalnuts
toasted and finely chopped
¼ cupchampagne vinegar
or white wine vinegar
¼ cuppitted kalamata olives
chopped
¼ cuppitted Castelvetrano olives
chopped
Instructions
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