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Salmon with citrus herb salsa verde on a white plate.

Slow Roasted Salmon

Course: Main Course
Cuisine: Seafood
Diet: Gluten Free, Low Lactose
Keyword: slow roasted salmon
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 395kcal
This slow roasted salmon is cooked at a low temperature, and topped with a bright, fresh salsa verde. Only 6 ingredients and ready in about 40 minutes!
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Ingredients

  • 1.5 lbs salmon filet skin on
  • 2 oranges
  • 1 lemon
  • ¼ cup extra virgin olive oil plus more for pan
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh cilantro
  • kosher salt to taste

Instructions

Salmon

  • Preheat the oven to 250 degrees F.
  • Zest both oranges and the lemon. Divide zest into two portions.
  • Pour 1 - 2 tablespoon olive oil into a baking dish just big enough to hold the salmon filet.
  • Rub the salmon all over with olive oil. Season salmon with salt. Place it skin side down in the baking dish and top with half of the citrus zest.
  • Roast in the oven until salmon is opaque in the center and flakes with a fork, about 25 - 35 minutes.
  • Remove salmon to a serving plate and top with half of the salsa verde. Serve the remaining salsa verde on the side to add more as desired.

Citrus Herb Salsa Verde

  • While the salmon cooks, chop the herbs, including tender stems.
  • Squeeze the juice of both oranges and the lemon into a small bowl. Add the olive oil, the remaining citrus zest, the chopped herbs, and a pinch of salt. Whisk to combine.

Notes

  • If you are using citrus juices in a recipe ALWAYS also use the zest! I am hard-pressed to think of an example where this wouldn’t be true. It magnifies the citrus flavor and aroma. Such a waste to leave it behind.If you don't have a Microplane grater, I highly recommend getting one. They are perfect for zesting citrus as well as grating garlic and ginger.
  • When using herbs like parsley and cilantro, use the tender stems as well as the leaves. What are the tender stems? The ones between the leaves and on the top part of the stalks. Same principle as using citrus zest: there is a lot of flavor and aroma. You can save the bottom part of the stems to use in stock.
  • I often use a mezzaluna when I have to chop a bunch of herbs. It's sometimes easier and quicker than using a chef's knife.
  • I slow roasted this salmon in my Juliska Berry & Thread rectangular baking dish
  • Check out the post above for tips on choosing ingredients and FAQs. 
 
 
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Nutrition

Calories: 395kcal | Carbohydrates: 8g | Protein: 35g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 80mg | Potassium: 1004mg | Fiber: 2g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 45mg | Calcium: 57mg | Iron: 2mg