Slow-Roasted Citrus Salmon With Herb Salad
Updated Feb. 9, 2020
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1(1½-pound) piece skinless salmon fillet (or halibut or cod)
- Kosher salt and black pepper
- 2lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
- 1blood orange, mandarin orange or regular orange, thinly sliced
- 6sprigs thyme, rosemary, oregano or marjoram (optional)
- 1½cups olive oil
- 2cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
- Flaky sea salt, for serving
Nutritional analysis per serving (6 servings)
771 calories; 70 grams fat; 11 grams saturated fat; 0 grams trans fat; 44 grams monounsaturated fat; 11 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 27 grams protein; 517 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- 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.
Private Notes
Comments
As an Alaskan who practically (and joyfully!) subsists on wild Alaskan salmon, it's not necessary to remove the skin, unless making salmon patties, a salmon loaf, or a casserole. When baking or grilling, it's better to bake the fish skin side down to allow the skin, which is packed full of flavor, to add its nuance and oils to the dish. The salmon flakes right off the skin, once baked and/or grilled.
I roast salmon ( or other fish) every week using a simplified variation of this recipe. For 1 1/2 lb of fish: In roasting skillet or casserole dish, add 1 cup of liquid: white wine, or combo of wine and citrus juice. Lemons, limes, oranges, even grapefruit work. (Zest citrus into a small bowl before squeezing the juice.) Add herbs—preferably fresh. (Tarragon and rosemary, yum. Experiment!) Add fish. Drizzle with olive oil. Top with pepper, salt and the citrus zest. Roast.
Ha ha Sometimes think I love the notes more than the recipes, thank you.
Really very good. I skimped on oil (used just a generous drizzle) bc of the readers' notes but should have included more, though not whole 1.5 cups. The citrus, herb and fish-infused oil mixes beautifully with the lemon juice in the dill/parsley salad. That salad plus the salmon is outstanding. I sliced the orange and lemon very thin and it was good to eat with the herb salad. Use Meyer lemon. Put the citrus slices below and above the salmon. Rosemary/thyme below only.
I loved this fish. It was so silky and delightful. I only used a smidgen of oil (would do again) and recommended citrus (would up it and add more zest). I also think I will let it marinate with the citrus overnight to deepen the flavor. I forgot to make the herb salad but served it with a Shirazi sals salad, roasted carrots, and potatoes. A fun, easy dinner. :)
Another approach to the flavorings: In Thailand, an accompaniment to a huge variety of dishes, including roasted anything, is prik nam pla (pepper-spicy fish sauce). It goes well with roasted salmon. To 1/4 cup of fish sauce (Red Boat is the best brand), add a pinch of chopped hot peppers with their seeds (if you can tolerate them), minced garlic, and a generous squeeze of lime juice. Spoon the mix over the roasted salmon.