Roast Salmon with a Citrusy Salsa Verde
This brightly flavored dish is simple, healthy and delicious. The salmon is roasted low and slow so it absorbs the flavor from the herbs and zest, and the citrusy salsa verde delivers a delicious, herbaceous topping. Adapted from Bon Appetit. Serves 2 to 4.
Ingredients
For the Salmon:
- 1 shallot thinly sliced into rings
- 2 Tbsp Sigona’s Meyer lemon fused olive oil
- zest of half an orange
- zest of 1 lemon
- A wild salmon fillet about 1 lb.
- Kosher salt
For the Citrusy Salsa Verde:
- 1/2 cup Sigona’s Meyer lemon fused olive oil
- A large handful parsley about 1 cup semi-packed
- A large handful cilantro about 1 cup semi-packed
- 2 cloves garlic
- 1 Tbsp Sigona’s Sicilian lemon white balsamic
- Zest of half an orange
- 1/2 tsp paprika
- Juice of half an orange
- Juice of half a lemon
- Pinch of salt
Instructions
- For the salmon: Preheat oven to 250°F. In a baking dish just large enough to hold the fillet, add the olive oil, shallots and zest. Stir to combine.
- Season the salmon with salt. Place skin-side up on top of the shallots, gently pressing to pick up some of the zest and shallots. Flip skin-side down, nestling the salmon into the shallots and zest.
- Bake for 30 to 35 minutes or until fish is opaque in the center and easily flakes with a fork.
- Meanwhile, prepare the citrusy salsa verde:
- For the salsa verde: In a food processor or blender, add the oil, parsley, cilantro, garlic and balsamic. Pulse until finely chopped. Transfer to a bowl and stir in the orange juice, lemon juice, paprika and salt. Season to taste.
- Serve salmon with salsa verde spooned over the top.
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