Salmon is an easy main course to prepare when you are short on time. This is a Seriously Simple dish for a quick, satisfying, and tasty meal.
My preference in chilly months is to slow-roast salmon filets in a 275 degree F oven. Whether I am serving it chilled or warm, the technique remains the same. All you need is a parchment-lined sheet pan. I have even cooked this on a foil-lined pan in a toaster oven with great results.
The slow-roasting technique produces a creamy, moist texture. Sometimes I’ll add fresh, chopped-up dill or cilantro to the topping if I have it on hand. You could also vary the topping with other citruses like orange, tangerine, or Meyer lemon. I like to cook the filet whole and then cut it into pieces for serving.
Look for the freshest salmon filets you can find. I opt for skinned filets. If you choose farm-raised salmon, ask your fishmonger where the fish is raised and inquire about the toxin levels. Wild salmon can be very expensive these days, so if you can find a safe farm-raised variety, go for it.
What to serve with the salmon? How about frozen rice (you can find this at Trader Joe’s) that takes just 3 minutes to microwave? I’ll add some frozen defrosted peas, freshly grated Parmesan, and chopped herbs to it, and dinner is ready. To drink, why not try a New Zealand sauvignon blanc, a California viognier, or a light-bodied California chardonnay?
Slow Roasted Salmon With Mustard Lemon Glaze
Note: You can multiply the ingredients for a group.Serves 2
For the Topping
