Slow-Roasted Citrus Salmon with Herb Salad

Cook Time: 35 minutes Servings: Yield 4 to 6 servings Source:

Ingredients

1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)

Kosher salt and black pepper

2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice

1 blood orange, mandarin orange or regular orange, thinly sliced

6 sprigs thyme, rosemary, oregano or marjoram (optional)

1 ½ cups olive oil

2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem

Flaky sea salt, for serving

Directions

Heat oven to 300 degrees. 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.

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.

Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Nutrition

Fat: 70 grams
Calories: 768
Saturated Fat: 11 grams
Unsaturated Fat: 54 grams
Sodium: 510 milligrams
Sugar: 2 grams
Fiber: 2 grams
Carbohydrate: 11 grams
Protein: 27 grams