We eat a lot of salmon since we can get great fish from the farmers market. It’s usually from British Columbia, but sometimes we get local Pacific salmon – and it’s wonderful. This recipe cooks the salmon at a lower temp for a longer time. The fish comes out very moist and almost silky – different than our other methods that cook it at a much higher heat for a much shorter time. Make sure you test with a fork as the fish won’t look a whole lot different when it’s done since the temperature is so low.
Roasted Salmon with Citrus Salsa Verde
Servings: 8
Ingredients
- 2 lb salmon filet cut into serving pieces
- 2 shallot finely diced
- 2 oranges zested and juiced, zest divided
- 2 lemons zested and juiced, zest divided
- 2 tbsp avocado oil or olive oil
- 1 cup avocado oil or olive oil
- kosher salt and pepper to taste
- 1 cup cilantro chopped finely
- 1 cup parsley chopped finely
- 2 cloves garlic pressed or finely grated
- 1 tsp smoked paprika
Instructions
- Preheat oven to 275°. Spray a pan just large enough for salmon with cooking spray.
Salsa Verde
- Mix cilantro, parsley, garlic, paprika, half of orange and lemon zests, olive oil, juice in a jar. Add 1 cup oil and shake well to combine. Allow to sit for an hour or so for flavors to meld before serving.
Salmon
- Combine shallot, remaining half of orange and lemon zest and 2tbsp oil in a small bowl, stirring to combine well.
- Salt and pepper salmon pieces. Spoon and spread shallot mixture over salmon. Bake for 30-35 minutes until fish flakes when fork is inserted. Serve with salsa verde spooned over and on the side.