There are countless ways to cook salmon . Most methods are quick but I ’ m slowing things down this time . Introducing , slow roasted salmon . Why ? Because slow roasting leaves the salmon incredibly moist and melt in your mouth tender . Orange and lemon zest brightens up the flavor and the citrus salsa verde adds acidity and another layer of flavor without taking away the dish ’ s elegance and simplicity . Need more proof ? Try this recipe . - Rob Thomas , www . chefrob . ca
SALMON INGREDIENTS 1-2 tsp minced garlic 1 Tbsp . extra-virgin olive oil 1lb . salmon fillet , preferably wild pinch salt zest from 1 orange zest from 1 lemon
CITRUS SALSA VERDE INGREDIENTS 1 / 2 cup olive oil 1 / 2 cup chopped cilantro 1 / 2 cup chopped parsley 1 tsp minced garlic 1 Tbsp . capers 1 / 2 tsp paprika pinch salt and pepper fresh juice from 1 orange fresh juice from 1 lemon
DIRECTIONS Preheat oven to 250 ° F .
Combine garlic and 1 tablespoon of oil in a small bowl .
Place salmon in a small baking dish , just large enough for the salmon . Season salmon with salt , orange and lemon zest .
Coat with garlic and oil mixture . Roast 25-35 minutes , until the fish begins to flake in the thickest part of the fillet when poked with a fork .
Meanwhile , mix cilantro , parsley , garlic , paprika , ½ cup oil , salt and citrus juices in a blender . Season citrus salsa verde if needed , spoon over fish to serve .
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