Olive-Citrus Slow Roasted Salmon Recipe
This Olive-Citrus Slow Roasted Salmon recipe features a luscious salmon fillet slow-roasted to tender perfection with bright citrus flavors from navel oranges and lemon, complemented by briny Castelvetrano olives and fresh herbs. It's a vibrant and healthy dish ideal for a sophisticated yet simple weeknight dinner or special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Citrus and Oil
- 2 navel oranges, divided
- 1 lemon
- 1/4 cup + 2 Tbsp. extra-virgin olive oil, divided
Salmon and Seasonings
- 1 (1 1/2-lb.) skin-on salmon fillet
- 1 tsp. kosher salt, divided
- 1/4 tsp. cracked black pepper
Toppings and Herbs
- 1/2 cup coarsely chopped Castelvetrano olives
- 2 Tbsp. minced shallots or red onion
- 1/4 cup finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh dill
- 1 tsp. Aleppo pepper flakes (or 1/4-1/2 tsp. crushed red pepper flakes)
Instructions
- Prepare the Citrus: Zest one orange and juice both oranges along with the lemon. Reserve some orange slices for garnish. This will infuse your salmon with fresh citrus aroma and bright flavor.
- Season the Salmon: Place the skin-on salmon fillet on a baking dish. Drizzle 1/4 cup of extra-virgin olive oil over it, then season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon cracked black pepper. Spread the minced shallots or red onion evenly on top.
- Add Olives and Herbs: Sprinkle the chopped Castelvetrano olives, fresh parsley, dill, orange zest, and Aleppo pepper flakes over the salmon. This mixture adds tangy, herbaceous, and spicy notes.
- Slow Roast the Salmon: Preheat your oven to 275°F (135°C). Pour the citrus juice mixture over the salmon gently to prevent displacing the toppings. Roast the salmon slowly for about 25-30 minutes until the fish is just cooked through and flakes easily with a fork.
- Finish and Serve: Drizzle the remaining 2 tablespoons of olive oil on the roasted salmon. Garnish with reserved orange slices and additional fresh herbs if desired. Serve immediately for a fresh, bright main dish.
Notes
- For best results, use fresh, high-quality salmon with the skin on for flavor and moisture retention.
- Slow roasting at a low temperature ensures tender, moist salmon without drying.
- Castelvetrano olives provide mild, buttery flavor; substitute with other green olives if unavailable.
- Adjust heat level by varying the amount of Aleppo or crushed red pepper flakes.
- Serve with a side of roasted vegetables or a light salad for a balanced meal.
