If you’re like me, you cook salmon often, and prepare it the same way every time. I like a seared outside, a medium rare inside, and a sprinkling of herbs on top.
But this weekend I decided to get super crazy and mix things up. I’m pretty sure I made slow roasted salmon years ago, and I’m not quite sure why I abandoned this full-proof method. The salmon was silky, succulent and cooked to perfection. Plus, the whole house didn’t smell like salmon like it typically does with stove-top cooking.
And I put the salmon on top of one of my favorite salads. It’s not anything super fancy, but it’s a great flavor combination.
Slow Roasted Salmon
2 Six-once salmon filets
Salt & Pepper
Preheat to 250F. Brush salmon with olive oil, season with thyme, salt and pepper and let sit at room temperature for 20 minutes.
Place sliced lemons in the shallow roasting pan, creating a bed for the salmon.
Cook for 30 minutes. To test for doneness, stick a sharp paring knife in, if it goes in an out very easily, its done. Even if you leave it in the oven for an extra few minutes, don’t worry, it is impossible to overcook the salmon this way.
After cooking, the salmon is going to look almost exactly the same as when you first put it in. Don’t worry, after 30 minutes in the oven it is cooked.
Sarah’s Favorite Salad
Salt & Pepper
Poppy Seed Dressing
White Balsamic Dresssing
I’m not going to insult anyone by adding directions for a salad. Basically, I combine all the ingredients in a bowl and then add 1/2 Poppy Seed Dressing and 1/2 White Balsamic Dressing. The goat cheese adds a nice creamy texture, and I always season my salad with salt & pepper. It’s amazing what a difference it makes.