Slow-roasted salmon totally foolproof, packed with flavor
When tender, flaky salmon mingles with warm, juicy tomatoes, briny Kalamata olives, an abundance of fresh herbs and lots of garlic, the result is an effortlessly showstopping dinner that bursts with flavor in every bite. I suggest carrying the entire baking dish to the table and enjoying it family style, with some crusty bread, a simple green salad and a bottle of your favorite white wine.
In all my years of cooking salmon, I’ve found slow-roasting to be the most foolproof. By lowering the oven to 250 degrees, you completely avoid the risk of drying it out.
Since you’re roasting at such a gentle temperature, you can also toss in ingredients that are typically prone to burning in the oven. Here, garlic and sprigs of rosemary and thyme perfume the salmon rather than char, while whole cherry tomatoes and Kalamata olives become perfectly warm and juicy. Finish everything off with a generous scattering of tender herbs like basil, parsley or dill.