Slow-Roasted Citrus Salmon With Herb Salad

Name: Slow-Roasted Citrus Salmon With Herb Salad
Cuisine: European, Mediterranean
Ingredients: 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod); Kosher salt and black 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 thyme, rosemary, oregano or marjoram (optional); 1 1/2 cups olive oil; 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem; Flaky sea salt, for serving

3 steps

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too).

Updated at: Thu, 17 Aug 2023 12:25:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories736.7 kcal (37%)

Total Fat70.6 g (101%)

Carbs5 g (2%)

Sugars0.5 g (1%)

Protein23.9 g (48%)

Sodium196.6 mg (10%)

Fiber1.7 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 x 1.5 poundskinless salmon fillet

piece, or halibut or cod

kosher salt

black pepper

2lemons

Meyer or regular, thinly sliced

1 tablespoonfresh lemon juice

1blood orange

mandarin orange or regular orange, thinly sliced

6 sprigsthyme

rosemary, oregano or marjoram, optional

1 ½ cupsolive oil

2 cupsherbs

such as parsley, cilantro, dill and tarragon, roughly picked from the stem

flaky sea salt

for serving

Instructions

Step 1

Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.

Step 2

Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.

Step 3

Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

View on cooking.nytimes.com

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