Slow Roasted Citrus Salmon
Equipment
- 1 Baking Dish large enough to fit the salmon
Ingredients
For the Salmon:
- 2 lb. piece salmon skin removed, at room temperature
- Kosher salt
- Freshly ground black pepper
- 1 ½ teaspoons Aleppo pepper
- ½ grapefruit thinly sliced into rounds
- ½ lemon thinly sliced into rounds
- ½ red onion peeled and thinly sliced
- 2 sprigs rosemary
- 2 cloves garlic peeled and smashed
- 1 cup extra-virgin olive oil
- Herb and Avocado Salad recipe below
- 1 teaspoon toasted sesame seeds for garnish (optional)
For the Herb and Avocado Salad:
- 2 cups fresh herbs I used a mix of parsley, dill, and mint
- 2 avocados peeled and diced
- ½ lemon juiced
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
For the Salmon:
- Position a rack in the middle of the oven and preheat oven to 300°F.
- Season salmon generously on both sides with Kosher salt and freshly ground black pepper. Then season on both sides with Aleppo pepper, patting to adhere.
- Place half the grapefruit and lemon slices in a medium baking dish (one large enough to fit the piece of salmon) with the red onion, rosemary, and garlic cloves. Place the salmon on top and pour the olive oil on top and around the salmon. Place the remaining grapefruit and lemon slices on top of the salmon.
- Roast for 35-45 minutes, until cooked to preference, or flakes easily with a fork.
- Serve with the herb and avocado salad and sprinkle with toasted sesame seeds.
For the Herb and Avocado Salad:
- In a large bowl, combine the fresh herbs, avocado, lemon juice, and olive oil. Season with Kosher salt and freshly ground black pepper, to taste.
Notes
Once cooked, the salmon can be stored in an airtight container in the refrigerator overnight. Reheat in the oven or in the microwave until warmed through.
The herb salad should be served immediately after dressing and will not hold up in the refrigerator.
Tried this recipe?Let us know how it was!