Slow-Roasted Salmon with Lemon & Herbs Recipe
Slow-Roasted Salmon with Lemon & Herbs
Slow roasting is a great method for cooking fatty fish like salmon. The lower temperature slowly breaks down the fat, resulting in moist, succulent salmon. Purchase a center-cut fillet, 1-inch thick if possible. King Salmon is perfect for this cooking method. Special diet friendly: Whole30, Paleo, Keto (1g carbs)
- Zest of 1 lemon
- 1/4 cup fresh parsley, tarragon, basil, or a mix, finely chopped
- 2 Tbsp Metropolitan Market Extra Virgin Olive Oil, divided
- 1 garlic clove, minced
- Salt and pepper
- 1 1/2 lb (1-inch thick) King or Sockeye salmon fillet, pin bones removed
- 1 cup avocado mayonnaise or other mayonnaise
- 1 Tbsp orange juice or lemon juice
- Preheat oven to 300°F. Line a rimmed baking sheet large enough to hold the salmon with parchment paper.
- In a small bowl, combine lemon zest, herbs, olive oil, and garlic. Mix well and season with salt and pepper. Put 1/4 of the mixture in a separate bowl and set aside.
- Place the salmon, skin side down, on the baking sheet. Season salmon with salt and pepper. Spread remaining 3/4 of the herb mixture over the fish.
- Roast salmon in preheated oven until an internal temperature of 130°F registers on an instant-read thermometer when inserted into the thickest part of the fillet, 18 to 20 minutes.
- While salmon is cooking, stir mayonnaise and orange juice into the remaining herb mixture.
- Using a spatula, transfer salmon to a platter. Serve topped with herbed mayonnaise.