Slow-roasting salmon is not only a brain-friendlier method than cooking over higher heat; it’s practically foolproof, turning out perfectly cooked salmon every time. Think tender, rosy-hued fish infused with flavor from the lemons and the fennel. It’s a streamlined dish that comes together quickly, too, thanks to pantry staples like canned chickpeas and frozen peas. And because the salmon roasts in the same sheet pan as the vegetables, cleanup is fast.
Once you put the salmon in the oven, mix up the avocado butter (a recipe handed down to me from my mother). It’s wonderful slathered on grilled corn or peak-season sliced tomatoes. It’s also fantastic served on other fish and seafood. Dollop it on grilled shrimp or cod fillets, or fold it into tuna or sardine salad. Because avocado butter freezes well, it’s a good way to use up a bunch of ripe avocados that need to be eaten. Of course, if you don’t feel like getting out a food processor, you can use a fork to mash the avocado with the butter and the other ingredients, adding the chopped parsley last.
