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Slow-Roasted Salmon with Green Olive Salsa Verde Recipe

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4.2 from 12 reviews

This Slow-Roasted Salmon with Green Olive Salsa Verde is a delicate and flavorful dish featuring tender, slow-cooked salmon paired with a vibrant and tangy green olive salsa made from Castelvetrano olives, fresh herbs, and lemon. Perfect for a sophisticated yet easy-to-prepare main course, this recipe highlights the natural richness of the fish balanced by a bright, zesty topping.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Salmon

  • 2 lb center-cut filet of salmon (skin on)
  • 1/4 cup olive oil
  • Zest of one lemon
  • Salt and pepper to taste

For the Green Olive Salsa Verde

  • 1 cup Castelvetrano olives
  • 1/4 cup olive oil
  • 1 bunch flat-leaf Italian parsley, roughly chopped
  • 3 whole scallions, thinly sliced
  • Juice from one lemon
  • Salt and pepper to taste

Instructions

  1. Preheat and Prepare Salmon: Preheat your oven to 250°F (120°C). Place the salmon fillet skin side down in a baking dish. Drizzle the salmon with 1/4 cup olive oil, then season evenly with salt, pepper, and lemon zest. This slow roasting method will gently cook the fish, ensuring moist, tender flesh.
  2. Bake the Salmon: Bake the salmon in the preheated oven for 35-40 minutes. To check doneness, insert a metal skewer or the tip of a knife into the thickest part of the fish, count to 5, then carefully touch the skewer to your lip. If it feels warm, the salmon is done. The flesh should be opaque and firm to the touch.
  3. Prepare the Green Olive Salsa Verde: While the salmon bakes, prepare the salsa verde. Using the flat edge of a knife, gently smash each Castelvetrano olive to remove the pits. Place the pitted olives in a bowl and mix with 1/4 cup olive oil, lemon juice, thinly sliced scallions, and chopped parsley. Season with salt and pepper to taste and stir to combine.
  4. Serve: When the salmon is out of the oven, immediately spoon the green olive salsa verde over the top. Serve the dish warm or at room temperature to enjoy the full range of flavors.

Notes

  • Using a low oven temperature slowly cooks the salmon, keeping it moist and tender while preventing overcooking.
  • Castelvetrano olives are preferred for their mild, buttery flavor; substitute green olives if necessary.
  • To pit olives easily, gently smash them with the flat side of a knife before removing the pits.
  • The salsa verde can be made ahead and refrigerated for up to 24 hours, but add just before serving for best freshness.
  • Leftover salmon works wonderfully cold or can be flaked into salads or sandwiches.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://avascooking.com/slow-roasted-salmon-with-green-olive-salsa-verde-recipe/