This dish comes together very easily and tastes so fresh and delicious. The salmon is slow roasted so gently that it is difficult to over cook.
Slow Roasted Salmon with Herb Salsa
Ingredients
Salmon
1 generous handful of parsley
A couple sprigs of dill
1 2 pound salmon filet, skin removed
Salt
1 tbsp extra virgin olive oil
Herb Salsa
3 tbsp finely diced shallot (about 1 medium shallot)
3 tbsp red wine vinegar
1/4 cup very finely chopped parsley leaves
1/4 cup extra virgin olive oil
1 tsp freshly grated lemon zest
Salt
Directions
Preheat oven to 225 F. Make a bed of herbs with the parsley and dill, laying them out on the center of a baking sheet covered with parchment paper.
Season both sides of the fish with salt and tuck into the bed of herbs. Drizzle a tbsp of olive oil onto the fish and rub it evenly with your hands. Slide the pan into the oven and roast for 40-50 mins, until the fish begins to flake in the thickest part of the filet with you poke it with a knife or your finger.
While the salmon is cooking, prepare the herb salsa. In a small bowl combine the shallot and vinegar and let sit for 15 mins to macerate.
In a separate small bowl, combine parsley, olive oil, lemon zest, and a generous pinch of salt.
Just before serving, use a slotted spoon to add the shallot (holding back the vinegar) to the parsley oil. Stir, taste, and add vinegar to taste.
Transfer the salmon to a platter and serve with generous dollops of herb salsa on top.
Leftover salsa can be refrigerated for up to 3 days.
