Citrus & Fresh Herb Roasted Salmon
A colorfully decorative slow-and low-roasted healthy salmon dish that’s perfectly moist and celebrates easy cooking and food as art.
Servings: 6
Ingredients
- 1.5 pounds wild salmon filet
- 2 oranges, blood oranges, mandarins, and/or grapefruits can use a combo or not, very thinly sliced
- 2 lemons/Meyer lemons/limes can use a combo or not, very thinly sliced
- 1 ½ cups olive oil
- 3 garlic cloves thinly sliced
- 1/2 red onion thinly sliced into rings
- 1 cup fresh herbs such as parsley, dill, tarragon, oregano and/or cilantro
- handfull fresh herb sprigs can use any of the herbs above
- salt
- pepper
Instructions
- Preheat oven to 300 degrees.
- Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
- Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
- Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
- Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
- Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
- Sprinkle the remaining half of the fresh herbs on top and enjoy.
Video
Notes
- Get playful and creative when choosing your toppings, though it’s also alrighty to keep toppings to a minimum and super simple.
- Pieces of fish commonly tend to vary in thickness so keep in mind that cooking times will vary as well.
- Buy wild salmon over farm raised when possible. It tastes better, has firmer, fattier meat and is better for the environment (in moderation).
- Store any leftover salmon in the remaining oil to keep it from drying out, good for up to 3 days.
- This dish is pretty enough to WOW as the as the centerpiece of your table!