One of the easiest ways to cook salmon is by slow roasting it. One of my favorite ways to do this is with this lemon and olive roasted salmon recipe. The salmon slowly cooks at a lower temperature in the oven in citrus juice, herbs and olives to create a flavorful and super moist salmon that is unforgettable.
The reason this recipe works so well is because when you cook whole filets of salmon at low temperatures it slowly cooks the fat and collagen, making it very moist and also less likely to overcook. It is the perfect recipe for anyone worried about overcooking the salmon because it is nearly impossible to do!
Key Ingredients & Substitutions:
- Salmon, whole side or filet – The star of the dish. Trout or arctic char are great alternatives.
- Lemons, sliced and juiced – The salmon rests on these while cooking, infusing citrus flavor from the bottom up. It is also used for the marinade. You can substitute with oranges.
- Oranges, zested and juiced – Adds a sweet citrus balance. Blood oranges are a great swap when in season and add a bright pink color.
- Green Olives, chopped – Adds a briny, savory contrast. Castelvetrano olives are especially good here, but any olives work.
- Garlic, grated – Adds depth to the marinade. One clove keeps it subtle, add more if you love garlic.
- Dill, minced – A classic pairing with salmon. Fresh only!
- Oregano, minced – Adds an herby, slightly earthy note. Fresh flat leaf parsley is a mild substitute.
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Lemon & Olive Roast Salmon
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hours
Serves: 4-6
Ingredients:
- 2 Tbsp olive oil
- 1 filet / whole side of a salmon 2-3 lbs
- Salt to taste
- 2 lemons sliced, to sit on
Marinade
- 3 lemons, zested and juiced
- 2 orange, zested and juiced
- 1 cup green olives, chopped
- 1 garlic clove, grated
- 1/4 cup dill, minced for garnish
- ¼ cup oregano, minced for garnish
Preparation:
STEP 1.
Preheat the oven to 275°F.
STEP 2.
Add the olive oil to a sheet tray and spread so that the salmon doesn’t stick. Place the salmon, skin side down onto the sheet tray. Season with a layer of salt all over.
STEP 3.
In a bowl whisk together the lemon and orange zest and juice, green olives and garlic. Pour over the salmon, making sure the olives are concentrated over the salmon.
STEP 4.
Transfer to the oven and cook for 30-45 minutes, until the internal temperature reads 130°F. I say 30-45 minutes because if you have a very thin filet of salmon it will take far less time than a thicker filet, so check the internal temp!
STEP 5.
Remove and garnish with dill and oregano. Serve by cutting into the salmon with a spatula, enjoy!
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