Description
Seasoned with extra-virgin olive oil, fresh lemons, rosemary, and salt, this salmon is slow-roasted for a buttery, tender result. To finish it off, we top it with a bright dressing bursting with Mediterranean flavors.
Ingredients
Units
Scale
- 3 lbs. salmon filet, with skin
- One lemon, sliced thin
- Sprigs of fresh rosemary
- Kyoord Extra Virgin Olive Oil
- 1 tsp. salt
For the Dressing:
- 3 tbs. fresh lemon juice
- 1/4 tsp. salt
- 1/2 cup Kyoord Extra Virgin Olive Oil
- 3-4 tbs. fresh Italian parsley, chopped fine
- 2-3 tbs. honey
- 1 scallion, chopped
- 1/4 tsp. coarse-ground black pepper
Equipment:
Instructions
For the Dressing:
- Combine the ingredients for the dressing and mix well. Set aside until time to serve.
For the Salmon:
- Preheat oven to 275 degrees F.
- Lay parchment paper on the sheet pan.
- Lay the lemon slices on the pan, followed by the rosemary sprigs.
- Place the salmon on top of the bed of lemon and rosemary sprigs.
- Drizzle with olive oil and rub over each piece. Season with salt.
- Place in the oven and bake for 30-35 minutes, depending on the thickness of the salmon and your desired doneness.
- Drizzle the salmon with the prepared dressing and serve!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
