Central Market's Slow-Roasted Citrus Salmon with Herb Salad
This Slow-Roasted Citrus Salmon with Herb Salad from Central Market is just three easy steps and uses beautiful blood oranges for a dramatic effect, both in flavor and in presentation. If you can preheat your oven and prep a few vegetables, you're already halfway through this recipe! Three easy steps and dinner is done!
Ingredients
- 1.5 lbs. skinless salmon fillet, halibut, or cod
- Kosher salt and freshly ground pepper
- 2 tablespoon lemons, Meyer or regular, thinly sliced, plus 1fresh lemon juice
- 1 blood orange, mandarin orange or regular orange, thinly sliced
- 6 sprigs thyme, rosemary, oregano or marjoram (optional)
- 1½ cups Central Market Olive Oil
- 2 cups fresh herbs such as parsley, cilantro, dill, and tarragon, roughly picked from the stem
- Flaky sea salt
Instructions
- Heat oven to 300°F. Season both sides of salmon with salt and pepper. Place in a large baking dish with sliced lemons, oranges; and thyme, rosemary, oregano or marjoram, if using.
- Drizzle everything with olive oil and bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.
- Toss fresh herbs with 1 Tbsp lemon juice and flaky salt. Serve alongside salmon.
Notes
This recipe is provided courtesy of Central Market and was adapted from Alison Roman for the New York Times.
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