Slow-Roasted Citrus Salmon With Herb Salad

Credit New York Times

Slow-Roasted Citrus Salmon With Herb Salad

Alison Roman

• Yield 4 to 6 servings
• Time 35 minutes

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Romulo Yanes for The New York Times

This is truly the best way to cook salmon. Slowly roasting an already fatty fish in an even more luxurious fat (here, olive oil) makes it nearly impossible to overcook. Plus, you can flavor that oil with whatever you fancy — spices, herbs, citrus, chiles — which, in turn, will flavor the fish. It's a very simple method for cooking any large piece of fish (cod or halibut work well here, too). This makes it the ideal dinner party trick, sitting perfectly in the center of a Venn diagram where “looks impressive” and “not a ton of work” overlap. It also doubles beautifully. Store any leftover salmon in the remaining oil, which will keep it from drying out, and use it to elevate a salad or a bagel with cream cheese.

Seafood, Salmon, Weekday, Weeknight, Main Course

2,192 ratings

Ingredients

• 1 (1 1/2-pound) piece skinless salmon fillet (or halibut or cod)
• Kosher salt and black pepper
• 2 lemons, Meyer or regular, thinly sliced, plus 1 tablespoon fresh lemon juice
• 1 blood orange, mandarin orange or regular orange, thinly sliced
• 6 sprigs thyme, rosemary, oregano or marjoram (optional)
• 1 ½ cups olive oil
• 2 cups herbs, such as parsley, cilantro, dill and tarragon, roughly picked from the stem
• Flaky sea salt, for serving

• Nutritional Information

Preparation

1. Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
2. Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
3. Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

Grilled Green Beans with Honey, Feta and Dill

This is a quick dish. It’s do-ahead easy. And it’s versatile.

Don’t care for green beans? No worry.

Substitute broccoli, cauliflower or asparagus. They all work just as well in this simple, yet delicious dish.

If you do it ahead of time (no more than a day), be sure to let it come to room temperature before serving.

Grilled Green Beans with Honey, Feta and Dill
Start to finish: 15 minutes
Servings: 6

2 pounds green beans, trimmed
Olive oil
3 tablespoons honey
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup crumbled feta
Fresh dill
Kosher salt and ground black pepper

1. Heat the grill to high.

2. In a large bowl, toss the green beans with just enough olive oil to lightly coat.
Lay the green beans across the grate of the grill horizontally so that they don’t fall through.
Grill, turning once or twice, for 6 to 8 minutes, or until lightly charred and tender.

3. While the beans grill, in small bowl mix together the honey, garlic and red pepper flakes.

4. When the beans are done, pile them onto a serving plate.

5. Drizzle the honey mixture over the beans, then sprinkle with feta cheese.

6. Top with sprigs of fresh dill and sprinkle with salt and pepper.

Recipe from Alison Ladman, Associated Press writer.
Nutritional information per serving: 130 calories; 40 calories from fat (31 percent of total calories); 4.5 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 125 mg sodium; 20 g carbohydrate; 4 g fiber; 15 g sugar; and 5 g protein.