Herbed Slow Roasted Salmon

Roasting salmon low and slow with cherry tomatoes and herbs is so simple and makes for delicious fish with a succulent texture.

 

Prep time: 10 mins
Cook time: 35 mins
Yield: 4 servings

Ingredients

  • 4 tablespoons extra virgin olive oil
  • 1-1/2 pound piece salmon fillet (skin off or on)
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 tablespoon chopped Italian parsley (optional)
  • 1 teaspoon chopped fresh thyme leaves
  • 1 tablespoon finely grated lemon zest
  • Cherry tomatoes

Preparation

  1. Step One

    Preheat the oven to 275°F. Brush a 9 X 13-inch baking dish with 1 tablespoon of the olive oil and lay the salmon over the oil, tucking any thin edges under. Sprinkle with ½ teaspoon each of the salt and pepper. Combine the parsley (if using), thyme, 1 tablespoon olive oil, and lemon zest in a small bowl and spread over the fish. Put the cherry tomatoes around the salmon and drizzle tomatoes with the remaining tablespoon of olive oil and the remaining ¼ teaspoon of each salt and pepper.

  2. Step Two

    Bake until salmon is just cooked through and turning opaque, about 20 to 35 minutes, or until an instant-read thermometer reads 120°F (fish will not change color; the best way to tell if it is cooked is the temperature.) If fish is cooked through and cherry tomatoes haven’t burst, remove the fish and keep warm. Keep cooking tomatoes 5 minutes longer. Serve.

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