Slow-Roasted Salmon with Garlic, Dill, Parsley, Tarragon and Lemon
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Pam / For the Love of Cooking
1 ½poundswild salmonskin on, bones removed
Zest of 1 lemon
1-2tbspfresh lemon juice
Sea salt and freshly ground pepperto taste
Remove the salmon from the refrigerator 30 minutes prior to cooking to bring it to room temperature.
Preheat the oven to 250 degrees. Place a shallow pan of water on the bottom rack of the oven. Line a baking sheet with tin foil then place two wire racks on top of the baking sheet.
Combine the lemon zest, minced garlic, dill, parsley, and tarragon in a small bowl; mix in the olive oil and lemon juice.
Slice the salmon into same-sized portions. Season the salmon on both sides with sea salt and freshly cracked pepper, to taste. Place the salmon, skin side down, on the wire racks (on top of the baking sheet).
Slather the fish evenly with the herb mixture then season with a little more sea salt and freshly cracked pepper, to taste.
Place the baking sheet into the oven on the rack above the shallow pan of water. Bake the salmon for about 25-30 minutes, until medium-rare, or longer for medium. To check if the salmon is done, use a fork to see if the fish flakes.
Remove from the oven and serve immediately. Enjoy.