Description
This Olive-Citrus Slow Roasted Salmon features tender, flaky salmon fillet slow-baked with fresh citrus slices, then topped with a vibrant olive, shallot, and fresh herb relish. The combination of sweet navel oranges, lemon, and briny Castelvetrano olives with fresh dill and parsley creates a Mediterranean-inspired, light and refreshing main dish perfect for a healthy dinner.
Ingredients
Main Ingredients
- 1 (1 1/2-lb.) skin-on salmon fillet
- 2 navel oranges, divided
- 1 lemon
- 1/4 cup + 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/4 tsp. cracked black pepper
Olive-Citrus Mixture
- 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
- Preheat Oven and Prepare Citrus Base: Preheat your oven to 300ºF. Slice one navel orange and the lemon into thin rounds and arrange these evenly in a large baking dish to create a flavorful bed for the salmon.
- Season and Bake Salmon: Place the salmon fillet skin-side down over the arranged citrus slices. Drizzle with 2 tablespoons of olive oil, then sprinkle with 3/4 teaspoon of kosher salt and 1/4 teaspoon of cracked black pepper. Bake in the preheated oven until the salmon is opaque around the edges and cooked through, approximately 25 to 30 minutes.
- Prepare Olive-Citrus Mixture: While the salmon roasts, combine the coarsely chopped Castelvetrano olives, minced shallots or red onion, and Aleppo pepper flakes in a bowl. Zest and juice the remaining navel orange (yielding about 2 teaspoons of zest and 3 tablespoons of juice) and add to the bowl along with the remaining 1/4 cup of olive oil. Stir well to combine.
- Add Fresh Herbs and Seasoning: To the olive-citrus mixture, stir in the finely chopped fresh parsley and dill. Season with the remaining 1/4 teaspoon of kosher salt, mixing everything evenly to balance the flavors.
- Serve: Once the salmon is fully cooked and tender, spoon the olive-citrus-herb mixture generously over the top. Serve the salmon immediately alongside rice, roasted potatoes, warm pita, or your preferred side dishes for a complete meal.
Notes
- Use skin-on salmon to help keep the fish moist during slow roasting.
- Castelvetrano olives offer a mild, buttery flavor, but green olives can be substituted if unavailable.
- The slow roasting at a low temperature ensures gentle cooking without drying out the salmon.
- Aleppo pepper flakes add a subtle heat and fruity note; crushed red pepper flakes are a good alternative.
- Feel free to customize sides based on your preference—light grains or roasted vegetables pair well.
