Slow-Roasted Citrus Salmon With Herb Salad
Recipe Date:
March 18, 2020
Serving Size:
4
Cook Time:
00:35:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
- 1 1/2 lbs piece skinless salmon fillet (or halibut or cod)
- kosher salt and black pepper
- 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
- 1 blood orange, mandarin orange or regular orange, thinly sliced
- 6 sprigs thyme, rosemary, oregano or marjoram (optional)
- 1 1/2 cups olive oil
- 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
- flaky sea salt, for serving
Directions
Tasting notes: We love a great piece of salmon paired with Pinot, the richness of the salmon contrasts beautifully with the brightness of this Pinot.
Serena's tips: You can try it with halibut but ... we love it with salmon. As for the herbs, cilantro was a little odd but parsley, dill, tarragon, rosemary and thyme all worked.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1018972-slow-roasted-citrus-salmon-with-herb-salad
Recipe courtesy of Alison Roman and the New York Times. Photo courtesy of Romulo Yanes/New York Times. https://cooking.nytimes.com/recipes/
