Recipe: Slow Roasted Salmon
The Only Way To Cook Salmon
It can be tricky cooking salmon correctly, it often comes out dry and fishy-tasting when cooked too long. This is the result when the natural fat content has been too quickly and harshly forced out of the flesh.
Slow roasting a salmon filet allows the juices to remain and gently baste the flesh inside and out. Once you have tried this technique you won’t want to cook salmon any other way again.
Salmon toppings
For this recipe, a fresh zingy herb and roasted lemon salsa is teamed up with the delicious juicy slow-roasted salmon and then decadently and generously drizzled with chili oil. What a magical combination! Dill pairs famously with salmon, but instead a Mediterranean flavour, the salsa has a Middle Eastern twist with the use of Za’atar, chilli and almond flakes. Not spicy, but rather ‘well spiced’.
Sunday Lunch ideas
Searching for something different this Sunday lunch? Then why not pair this dish with a refreshing Watermelon Halloumi Salad and this easy 5-minute Spicy Chickpea recipe? Each dish has its own spice mix that blends all 3 dishes perfectly together. Add flatbreads or crusty bread for an extra carb kick. This meal set is a lovely summer alternative that will keep you feeling light at the end but very satisfied.
Slow Roasted Salmon
The only way to cook salmon. Slow roasting allows the juices to remain and gently baste the flesh inside and out. Once you try this technique you won’t want to cook salmon any other way again.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 500g salmon fillet
- Olive oil
- Sea salt flakes
- 1/2 lemon
- Chilli oil for garnish
Herb Salsa
- 1 whole lemon, sliced into 1/2 cm thickness
- 2 handfuls parsley, chopped
- 4 tbsp chopped dill
- 3 tbsp good-tasting olive oil
- 1/2 tsp za’atar
- 1/2 tsp chilli flakes
- Sea salt flakes
- 3 tbsp almond flakes
Instructions
- Preheat oven to 130°C.
- Place salmon fillet onto a roasting try. Drizzle oil over salmon and gently rub in. Season generously with salt flakes. Lay lemon slices around the salmon (but not on the salmon). Roast for 30 minutes.
- Remove salmon from the oven, squeeze over some lemon juice and let it rest while you prepare the herb salsa.
- Remove flesh from roasted lemon pieces and discard rind. Chop lemon flash until it becomes mushy.
- For the salsa. Combine all ingredients including chopped roasted lemon flesh.
- To serve. Lay salmon fillet onto a large plate and cover with herb salsa. Drizzle over chilli oil.
Keywords: slow roasted salmon, herb salsa, roasted lemons, sunday lunch ideas, slow cooked salmon
