Description
Scale
Ingredients
- 1 three lb. wild-caught Alaskan skinless salmon filet
- ½ cup of extra virgin olive oil
- 2 cloves of garlic (minced)
- Sea salt and black pepper
- 1 blood or navel orange (very thinly sliced, seeds removed)
- 1 Meyer or regular lemon (very thinly sliced, seeds removed)
- 1 red Fresno chile (with seeds, thinly sliced)
- 1 tablespoon lemon zest (reserve the lemon for juice)
- 12 sprigs fresh thyme (half of the thyme finely diced)
- Sea salt
- Fresh herbs (cilantro, dill, parsley or fennel fronds for garnish)
Instructions
- Preheat oven to 275° F. Place the salmon on a parchment-lined baking sheet.
- 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.
- Spread over the salmon, allow to sit for 15 minutes.
- Scatter the orange, Meyer lemon, minced garlic, chile and thyme sprigs around it. Pour the remaining olive oil over everything.
- Roast until the salmon is opaque throughout, about 45 minutes.
- Drizzle fresh lemon juice from half a lemon over the salmon.
- 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.
Notes
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).