Olive-Citrus Slow Roasted Salmon
Bright, citrus-y, melt-in-your-mouth salmon that feels elegant but is surprisingly simple. This Olive-Citrus Slow Roasted Salmon is perfect for holiday hosting or cozy weeknights.
Servings: 4 to 5
Equipment
- Large baking dish
Ingredients
- 2 navel oranges, divided
- 1 lemon
- 1 (1 1/2-lb.) skin-on salmon fillet
- 1/4 cup + 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/4 tsp. cracked black pepper
- 1/2 cup coarsely chopped Castelvetrano olives
- 2 Tbsp. minced shallots or red onion
- 1/4 cup finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh dill
- 1 tsp. Aleppo pepper flakes (or 1/4-1/2 tsp. crushed red pepper flakes)
Instructions
- Preheat oven to 300ºF.Slice one of the navel oranges and the lemon into thin slices and arrange in a large baking dish. Place salmon fillet over citrus slices and coat in 2 Tbsp. olive oil, 3/4 tsp. salt, and 1/4 tsp. black pepper.Bake until the salmon is opaque around the edges and cooked through, about 25 to 30 minutes.
- Meanwhile, place olives, shallots, and Aleppo pepper flakes in a bowl. Zest and juice the remaining orange and add to the bowl (you should have ~2 tsp. zest and 3 Tbsp. orange juice), along with remaining 1/4 cup olive oil; stir to combine. Stir in the fresh parsley and dill and season with remaining 1/4 tsp. kosher salt.
- Once salmon is roasted, spoon olive-citrus mixture overtop and serve with rice, roasted potatoes, warm pita, or side(s) of choice.
Notes
- The citrus slices are not meant to be consumed after roasting, though you certainly can eat them, if desired. Their purpose it to help infuse the fish with extra fragrant, citrusy aroma while it roasts.
- To store. Let the salmon cool before transferring it to an airtight container and refrigerating for up to 3 days. If possible, store the salmon and olive topping separately to preserve texture and freshness.
- To reheat. Place salmon in a baking dish and warm in a 300ºF oven just until heated through. For smaller portions, microwave briefly in short intervals just to take off the chill.
- This citrus salmon recipe is also delicious served cold or at room temperature, making it great for salads or grain bowls.
Nutrition
Serving: 6oz. salmon with topping | Calories: 398kcal | Carbohydrates: 1g | Protein: 31g | Fat: 30g | Saturated Fat: 4g | Sodium: 800mg | Sugar: 1g