Slow-Roasted Salmon with Citrus & Thyme

 

Slow-Roasted Salmon with Citrus & Thyme
Serves 4
An easy salmon dish to prepare that yields really delicious results. And the leftovers make for great, quick salads.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 three lb. wild Pacific skinless salmon filet
  2. 2/3 cup of extra virgin olive oil
  3. 1 clove of garlic, minced
  4. Sea salt and pepper
  5. 1 blood or navel orange, very thinly sliced, seeds removed
  6. 1 Meyer or regular lemon, very thinly sliced, seeds removed
  7. 1 red Fresno chile or jalapeño, with seeds, thinly sliced
  8. 1 tablespoon lemon zest (reserve the lemon for juice)
  9. 12 sprigs fresh thyme, half of the thyme finely diced
  10. Sea salt
  11. Fresh herbs (cilantro, dill, parsley) or fennel fronds for garnish
Instructions
  1. Preheat oven to 275° F. Place the salmon on a parchment-lined baking sheet.
  2. In a small bowl combine lemon zest, 1 tablespoon chopped thyme, 2 tablespoons olive oil, and 1 teaspoon sea salt until it's a spreadable paste.
  3. Spread over the salmon, allow to sit for 15 minutes.
  4. Scatter the orange, Meyer lemon, minced garlic, chile and thyme sprigs around it. Pour the remaining olive oil over everything.
  5. Roast until the salmon is opaque throughout, about 45 minutes.
  6. Drizzle fresh lemon juice from half a lemon over the salmon.
  7. Transfer salmon to a platter, breaking it into large pieces. Spoon citrus/thyme mixture and oil from baking dish over. Season with sea salt and pepper and top with fresh herbs or fennel fronds.
  8. Serve with roasted vegetables or a salad.
Notes
  1. Because this salmon is slow-roasted, I have the oven do double duty and slow roast vegetables. Carrots, parsnips, potatoes, red onion, and fennel all work really well. I roast them with olive oil and salt for the same amount of time as the salmon. I serve this salmon over a bed of sautéed zucchini noodles (using a spiralizer).
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