Slow-Roasted Side of Salmon by Gaby Dalkin

This recipe is from Gaby's recent cookbook  "Take It Easy".


Gaby believes the best way to cook fish is in the oven (it cooks more evenly and less splattering oil on your cooktop.) This is just one of the ways "you can make impressive fish dishes with minimal effort" and it comes out tender and juicy every time.


  • 1 (2-pound) center cut side of salmon (skin removed)
  • Kosher salt & freshly ground black pepper
  • 1 lemon, thinly sliced
  • 1 orange, thinly sliced
  • 3 shallots, thinly sliced
  • 3/4 cup Castelvetrano olives, pitted and halved
  • 3/4 cup extra-virgin olive oil
  • Fresh parsley, for serving
  • Flaky salt, for serving



    Dry off the salmon and season with kosher salt and pepper.


    Preheat the oven to 275º F. In a large, shallow baking dish, combine the lemon, orange, shallots, and the olives. Drizzle with half the oil and season with salt and pepper.


    Place the salmon on top, and pour the remaining oil over the top.


    Roast the salmon in the middle of the oven until tender and cooked through--about 40 minutes for medium-rare.


    Top the salmon with parsley and flaky salt before serving.


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