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Epicurious

Slow-Roasted Salmon with Caper and Herb Relish

Recipe information

  • Yield

    serves 4

Ingredients

4 skinless salmon fillets (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Preparation

  1. Step 1

    Preheat the oven to 250°F, with the rack in the upper third. Place the salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.

    Step 2

    Meanwhile, make the relish: In a small bowl, stir together the shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add the oil, parsley, and mixed herbs; toss.

    Step 3

    Place the asparagus in a steamer basket set over a pot of simmering water; steam until the spears are crisp-tender and bright green, 3 to 4 minutes. Divide the asparagus among serving plates. Place a salmon fillet on each plate next to the asparagus, and spoon relish on top of the fish.

  2. FIT TO EAT RECIPE

    Step 4

    (Per serving)

    Step 5

    Calories: 360

    Step 6

    Fat: 22g

    Step 7

    Cholesterol: 112mg

    Step 8

    Carbohydrate: 5g

    Step 9

    Sodium: 206mg

    Step 10

    Protein: 36g

    Step 11

    Fiber: 2g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSalmonFishSeafoodParsleyHerbs & SpicesTarragonChervilDillMintAsparagusVegetableMainDinnerDairy FreeGluten FreeNut FreeEasyWeeknight MealsOven BakeSpringCookbooks
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