Poached in olive oil, this rich salmon is enlivened with herbs bursting with flavor and subtle citrus zing.
INGREDIENTS
1½lbs
salmon fillet (could also use halibut or cod)
Kosher salt and black pepper
2
Meyer lemons
1
mandarin, navel, or blood orange, thinly sliced
6
sprigs thyme (could also use rosemary or oregano)
1½cups
Vera Jane's Extra-Virgin Olive Oil
2cups
herbs, such as parsley, cilantro, dill, tarragon
Maldon Sea Salt Flakes, for serving
INSTRUCTIONS
1
Pre-heat oven to 300°F.
2
Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange, and thyme (or rosemary, oregano or marjoram, if using).
3
Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
4
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.
1½lbs
salmon fillet (could also use halibut or cod)
Kosher salt and black pepper
2
Meyer lemons
1
mandarin, navel, or blood orange, thinly sliced
6
sprigs thyme (could also use rosemary or oregano)
1½cups
Vera Jane's Extra-Virgin Olive Oil
2cups
herbs, such as parsley, cilantro, dill, tarragon
Maldon Sea Salt Flakes, for serving
INSTRUCTIONS
1
Pre-heat oven to 300°F.
2
Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange, and thyme (or rosemary, oregano or marjoram, if using).
3
Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
4
Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.