Slow-Roasted Citrus Salmon With Herb Salad

Name: Slow-Roasted Citrus Salmon With Herb Salad
Total time: 35 min
Ingredients: 1 (1 1/2-pound) 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

4.0

(3.2k)

cooking.nytimes.com

Your recipes

Total: 35 minutes

Servings: 5

Author : Alison Roman

salmon

Ingredients

Remove All · Remove Spices · Remove Staples

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)Kosher salt and black pepper2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice1 blood orange, mandarin orange or regular orange, thinly sliced6 sprigs thyme, rosemary, oregano or marjoram (optional)1 1/2 cups olive oil2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stemFlaky sea salt, for serving

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.

Step 2

Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.

Step 3

Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.