2cupsfresh herbsI used a mix of parsley, dill, and mint
2avocadospeeled and diced
½lemonjuiced
2tablespoonsextra-virgin olive oil
Kosher salt
Freshly ground black pepper
Get Recipe Ingredients
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.