Olive Oil Slow Roasted Salmon
My Olive Oil Slow Roasted Salmon is a variation of a recent Bon Appétit recipe that is simply delicious and extremely healthy! I have simplified the recipe and added herbes de Provence with fennel seeds that is a must use herbal preparation when cooking fish! Lemon grass, powdered harissa seasoning and Aleppo pepper along with thin lemon slices add exotic zing to this delicious salmon recipe! The salmon is literally swimming in extra virgin olive oil and then slow roasted at a low 275 degrees Fahrenheit oven for approximately 1hour. Serve My Olive Oil Slow Roasted Salmon on top of linguine or vermicelli; alternatively serve My Olive Oil Slow Roasted Salmon with basmati rice.
A fresh green salad and crisp dry wine are a must! Enjoy!
1 large fillet of wild caught sockeye salmon, skin removed
1/2 cup extra virgin olive oil
1 teaspoon powdered harissa, Frontier
1/2 teaspoon herbes de Provence
1 teaspoon lemon grass herb
1/2 teaspoon grey salt
Fresh ground black pepper
Dash of Aleppo pepper flakes
2 garlic cloves, peeled and sliced
1 organic lemon thinly sliced
1/2 bunch organic flat leaf parsley, roughly chopped
Preheat oven to 275 degrees Fahrenheit Pour olive oil in a large baking dish Season fish with all the dry herbs
Place fish in baking dish with the olive oil
Sprinkle fish with garlic slices, top fish with lemon slices
Bake the fish for 1 hour or until fish flakes easily
Cut fish into smaller pieces while in the pan
Sprinkle fish with chopped parsley
Serve My Olive Oil Slow Roasted Salmon with basmati rice
or better yet on top of linguine or vermicelli!
Serve My Olive Oil Slow Roasted Salmon with a fresh crisp green salad and a dry white or rosé wine!
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