Slow Roasted Citrus Salmon is delicious, healthy and easy to make. Serve it for dinner with sauteed vegetables, or on top of a salad for a light, nutritious meal. I love salmon, but I don’t like it when it’s overcooked. So, I’ve found slow roasting salmon at a low temperature makes overcooking salmon almost impossible. 192 calories/1 Freestyle point/0 carbs per serving.
Salmon is good source of healthy omega-3 fatty acids, which is good for your heart health. Research has shown that omega-3 fatty acids decrease risk of arrhythmias (abnormal heartbeats), that can lead to sudden death. -1)
I’ve been trying to eat salmon and other fish several times a week. Fish is a good source of lean protein, and is naturally low in saturated fat. Fish is also one of the easiest proteins to cook. The most important thing is to make sure you don’t overcook it.
I was inspired to make this slow roasted citrus salmon from “Salt Fat Acid Heat” by Samin Nosrat. The simplest recipes can deliver the most amazing results by using the freshest ingredients, and balancing the elements of salt, fat, acid and heat in your cooking.
How To Slow Roast Salmon
Slow roasting simply means cooking at a low temperature. The advantage of slow roasting salmon is that its nearly impossible to overcook it.
First, I lay a bed of cilantro sprigs on a parchment paper-lined baking sheet. Next I seasoned the salmon filet lightly with sea salt. Then, I laid the salmon on top of the bed of cilantro sprigs. After a drizzle of extra virgin olive oil, fresh lemon and orange slices are placed on top of the salmon.
After roasting for 40 minutes at 225 degrees F, the salmon was cooked evenly through, and beautifully tender, not overcooked at all.
Slow Roasted Citrus Salmon is delicious served with your favorite vegetables, or on top of a green salad as a main course salad.
Give this Slow Roasted Salmon Citrus Salad a try:
Slow Roasted Citrus Salmon
- 1/2 bunch cilantro
- 1 pound salmon filet skin removed
- sea salt
- 1 tablespoon extra virgin olive oil
- lemon slices
- orange slices
Preheat oven to 225 degrees.
Line baking sheet with parchment paper. Lay cilantro sprigs on parchment paper.
Season salmon lightly with salt on both sides. Place on top of cilantro sprigs. Drizzle olive oil on top and rub to coat top of salmon. Place lemon and orange slices on top.
Roast for 40 minutes or until salmon is just done. Squeeze juice from lemon and orange on top of salmon before serving.
My favourite fish! I am going to get some salmon later too so I can have it for the lunch tomorrow. This looks really tender, juicy and delicious.
I love salmon too Angie – hope you enjoy this slow roasted method!