Slow-Roasted Salmon
This is a very simple method of getting the best out of your salmon. By keeping the fish fillet whole, it will stay moist in the oven, resulting in a juicy, fresh-tasting dish. Instead of presenting it on individual plates, you can allow your guests to flake and serve it themselves. For a delicious accompaniment, try new potatoes with crème fraîche (see related recipe at left).
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 wild salmon fillet, about 3 lb., with skin on and pin bones removed
- 2 Tbs. extra-virgin olive oil
- Sea salt and freshly ground pepper, to taste
- 1 Tbs. snipped fresh chives
- 1 Tbs. fresh chervil leaves
- 1 1/2 tsp. minced fresh flat-leaf parsley
- 8 lemon wedges