🐟 Seafood
Roasted citrus salmon with green olive salsa verde
Low-and-slow salmon with bright zest and a briny herb shower on top
⏱️ Time estimate: about 40 minutes
This one roasts gently with shallots, orange zest, and lemon zest, then gets spooned over with a glossy olive-packed salsa verde that feels a little dinner-party-ish without being fussy.
Ingredients
Salmon
- 1 shallot, peeled and very thinly sliced into rings
- Finely grated zest from 1 orange, divided
- Finely grated zest from 1 lemon, divided
- 2 to 3 tablespoons olive oil
- 1 salmon fillet, about 1 1/2 pounds
- Salt, to taste
Green olive salsa verde
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 1 small garlic clove, finely minced or grated
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1/2 cup chopped green olives, or up to 3/4 cup if you want it extra briny
- 1/2 cup extra-virgin olive oil
- Juice from 1 orange
- Juice from 1 lemon
- Salt, to taste
Instructions
- Warm the oven. Heat the oven to 250°F.
- Build the roasting bed. In a small baking dish just large enough to hold the salmon, combine the shallot, half the orange zest, half the lemon zest, and 2 to 3 tablespoons olive oil.
- Season the salmon. Salt the salmon, then coat it in the shallot-citrus oil mixture.
- Roast gently. Roast for 30 to 35 minutes, until the salmon is just opaque in the center and flakes easily with a fork. If you want a little extra color, broil for up to 2 minutes at the end.
- Make the salsa verde. While the salmon roasts, stir together the cilantro, parsley, garlic, smoked paprika, chili flakes, remaining orange zest, remaining lemon zest, chopped olives, 1/2 cup olive oil, and the orange and lemon juices.
- Finish and serve. Taste the salsa verde and salt as needed, then spoon it generously over the warm salmon right before serving.
Lovely with rice, crusty bread, or little roast potatoes if you want to stretch the briny-citrusy goodness into a full cozy supper.