Slow Salmon with Citrus and Herb Salad
When it comes to salmon, this recipe from “Dining In” (Clarkson Potter, 2017) captures Alison Roman’s favorite preparation method. She first made a version of this dish several years ago, slowly roasting salmon with fennel for Bon Appetit magazine, and people still tell her this simple, customizable recipe is a favorite.
She writes, “It’s hard to beat a perfect fillet of wild salmon, but other fish like cod or halibut also work, so feel free to explore your options.”
Makes 4 to 6 servings
1 piece (1 1⁄2 pounds) skinless salmon (skinless halibut or cod work well here, too)
Kosher salt and freshly ground black pepper
2 lemons (Meyer or regular), thinly sliced
1 blood orange, mandarin or regular orange, thinly sliced
6 sprigs fresh thyme, rosemary, oregano or marjoram (optional)
11⁄2 cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
1 tablespoon fresh lemon juice
Flaky sea salt
Preheat oven to 300 degrees.
Season salmon with kosher salt and pepper on both sides and place it in a large baking dish (a rimmed baking sheet also will work in a pinch, although the salmon will not quite be submerged) with the sliced lemons, orange and, if using, herb sprigs.
Drizzle olive oil over everything and place baking dish in oven. Cook salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.
Toss herbs with lemon juice and flaky sea salt, and serve with salmon.
Note: Other ingredients can be added to the baking dish to cook alongside. Try thinly sliced fennel or chiles or sprigs of herbs like rosemary and thyme.