2 min Read

Slow Salmon with Citrus and Herb Salad

salmon on a sheet pan with citrus slices over it

Slowly roasting an already fatty fish in even more luxurious fat (here, olive oil) makes it nearly impossible to overcook; plus, you can flavour that oil with whatever you fancy: spices, herbs, citrus, chiles, which will flavour the fish, which is why you’re here. Save this recipe for date night, or, gasp, you never know, this Alison Roman slow salmon recipe with citrus and herb salad might be a kid favourite. 


1 (1½-pound) piece of skinless salmon (skinless halibut or cod work well here, too)
Kosher salt and freshly ground black pepper
2 lemons, thinly sliced
1 blood orange, mandarin, or regular orange, thinly sliced
6 sprigs fresh thyme, rosemary, oregano, or marjoram (optional)
1½ cups olive oil
2 cups fresh herbs, such as parsley, cilantro, dill, and tarragon
1 tablespoon fresh-squeezed lemon juice
Flaky sea salt


Preheat the oven to 300°F.

Season the salmon with kosher salt and pepper on both sides and place it in a large baking dish (a rimmed baking sheet will also work in a pinch, although the salmon will not quite be submerged) with the sliced lemons, oranges, and herb sprigs, if using.

Drizzle the olive oil over everything and place the baking dish in the oven. Cook the salmon until it is just turning opaque around the edges and is nearly cooked through, 20 to 25 minutes.

Toss the herbs with the lemon juice and flaky sea salt, and serve with your perfect salmon.


Other ingredients can be added to the baking dish to cook alongside. Try thinly sliced fennel or chiles or sprigs of herbs like rosemary and thyme.

Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright © 2017 by Michael Graydon and Nikole Herriott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

a man carrying two children

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