Slow Roasted Salmon
A foolproof recipe for salmon that's buttery and melt in your mouth tender!
Servings: 4 people
Ingredients
- 1 1/2 pound salmon filet ideally wild
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons butter
- 1 tablespoon capers
- 1 small lemon juiced, 2-3 tablespoons
- fresh lemon wedges for serving, optional
- 1 tablespoon minced chives
- 1 tablespoon minced flat-leaf parsley
Instructions
- Preheat oven to 275˚F. Line a rimmed baking sheet with parchment paper.
- Place salmon filet on prepared baking sheet and brush with olive oil. Season with salt and pepper.
- Bake skin-side down 25-35 minutes, until salmon is slightly opaque and there is no resistance when pierced with the tip of a knife. Remove from oven and let stand 5 minutes.
- While salmon rests, melt butter in a small skillet over medium heat. Stir in capers and lemon juice. Remove from heat.
- Transfer salmon to serving platter and drizzle with melted butter mixture and sprinkle with chives and parsley. Arrange lemon wedges on platter if desired and serve.
Nutrition
Calories: 332kcal | Carbohydrates: 3g | Protein: 34g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 181mg | Potassium: 871mg | Fiber: 1g | Sugar: 1g | Vitamin A: 360IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 2mg
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