Olive-Citrus Slow Roasted Salmon Recipe
This Olive-Citrus Slow Roasted Salmon is a flavorful and elegant dish featuring a tender, skin-on salmon fillet slow roasted with fresh citrus, Castelvetrano olives, aromatic herbs, and a hint of gentle heat from Aleppo pepper flakes. The combination of navel oranges, lemon, and herbs like dill and parsley imparts a bright, fresh, and savory profile that beautifully complements the richness of the salmon. Perfect for a healthy yet indulgent meal, this recipe offers an effortless way to impress with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
Salmon and Citrus
- 2 navel oranges, divided
- 1 lemon
- 1 (1 1/2-lb.) skin-on salmon fillet
Seasonings and Oil
- 1/4 cup + 2 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt, divided
- 1/4 tsp. cracked black pepper
Herb and Olive Mixture
- 1/2 cup coarsely chopped Castelvetrano olives
- 2 Tbsp. minced shallots or red onion
- 1/4 cup finely chopped fresh parsley
- 3 Tbsp. finely chopped fresh dill
- 1 tsp. Aleppo pepper flakes (or 1/4-1/2 tsp. crushed red pepper flakes)
Instructions
- Prepare the citrus and salmon: Zest one orange and juice it along with the lemon. Thinly slice the remaining orange and set aside. Place the salmon on a roasting pan lined with parchment or foil, skin-side down. Pat dry and season with half the kosher salt and black pepper.
- Mix the olive-citrus herb topping: In a bowl, combine the Castelvetrano olives, minced shallots, parsley, dill, Aleppo pepper flakes, orange zest, and the juice of the orange and lemon. Add 1/4 cup of olive oil and stir to create a chunky, fragrant topping.
- Top the salmon: Spread the olive-citrus herb mixture evenly over the top of the salmon fillet. Arrange the thin orange slices decoratively on top to infuse additional citrus aroma and visual appeal.
- Add the finishing touches: Drizzle the remaining 2 tablespoons of olive oil over the salmon and orange slices. Sprinkle the remaining kosher salt over everything for enhanced flavor.
- Slow roast the salmon: Preheat your oven to 275°F (135°C). Roast the salmon gently on the middle rack for about 25-30 minutes, or until the salmon is just cooked through and flakes easily with a fork. The low temperature ensures a tender, moist texture.
- Serve: Remove the salmon from the oven and let it rest for a couple of minutes. Serve hot, garnished with additional fresh herbs if desired, alongside your favorite sides such as roasted vegetables or a fresh salad for a balanced meal.
Notes
- Using Castelvetrano olives gives a mild, buttery flavor that complements the citrus beautifully; if unavailable, green olives can be substituted but expect a saltier taste.
- Slow roasting at a low temperature helps maintain the salmon’s moisture and creates a tender texture.
- Aleppo pepper flakes add a subtle heat and complexity; adjust the quantity based on your heat preference.
- Ensure the salmon is skin-on; the skin helps keep the fillet together during roasting and can be crisped if desired.
- This dish pairs excellently with light sides such as quinoa, roasted asparagus, or a green salad.
