This is a variation on a recipe I saw on Wishbone Kitchen, and it is another really flavorful way to eat salmon. I wasn’t sure if slow roasting salmon would be worth it, since it comes out great at higher temps, but I really liked the texture of the fish cooked like this.
The marinade for the fish as well as the dressing is a mixture of lemon and orange juice, garlic, smoked paprika, cilantro, parsley and salt and pepper. The result is a super fresh and healthy dinner. I served the fish on some arugula salad with chopped cucumber. You could also serve on rice or quinoa or another grain or salad base.
I used frozen, defrosted salmon that I really like from Wegman’s here. You can obviously use fresh if you have a good, reliable source of fresh seafood. This recipe will for sure be making another appearance on our table in the future.
Slow Roasted Salmon with Citrus Herb Vinaigrette
- 4 4-6 oz pieces of salmon
- 2-3 lemons zested and juiced
- 2-3 oranges zested and juiced
- 1 red onion thinly sliced
- 2 garlic cloves minced
- 1 tsp smoked paprika
- 1/4 cup cilantro chopped
- 1/4 cup parsley chopped
- 1/2 cup olive oil
- chopped cucumber
- salt and pepper
- Zest and juice the citrus and combine in a bowl with 2 tbsp of the olive oil and the garlic. Place salmon in a greased baking dish and pour over 1/2 of the citrus mixture and then sprinkle the salmon with salt, pepper, and smoked paprika and allow to marinate for 15 minutes.
- Heat the oven to 250. Spread the sliced red onion over the salmon and bake for 35-45 minutes until it is cooked through. I turned on the broiler for the last 5 minutes to get a little more char on the onions and fish.
- Add the remaining olive oil to the rest of the citrus mixture and taste and season as needed with salt, pepper, more citrus, etc. Add the chopped herbs right before serving to keep them fresh.
- Place your arugula or other greens and cucumbers on a plate and top with salmon and onions. Spoon the dressing over and serve.