🐟 Slow-Roasted Salmon With Salsa Verde

Ingredients:

For the Salmon:

• 1 ½ pounds (about 700 g) salmon fillet, skin-on
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Lemon wedges, for serving

For the Salsa Verde:

• 1 cup fresh parsley leaves
• ¼ cup fresh mint or basil leaves (optional)
• 1 garlic clove
• 2 tablespoons capers, drained
• 3 anchovy fillets (optional, but adds great flavor)
• ½ cup olive oil
• 1 tablespoon red wine vinegar or lemon juice
• Salt and pepper to taste

Instructions:

1. Preheat the oven:
   Heat your oven to 275°F (135°C). Line a baking sheet with parchment paper.
2. Prepare the salmon:
   Place the salmon on the baking sheet, drizzle with olive oil, and season with salt and pepper.
   Gently rub the oil and seasoning over the fish.
3. Slow-roast the salmon:
   Roast in the oven for 20–30 minutes, depending on thickness, until the fish is just opaque and flakes easily with a fork.
   (It should look silky and tender, not dry.)
4. Make the salsa verde:
   In a food processor, combine parsley, mint/basil (if using), garlic, capers, and anchovies. Pulse until finely chopped.
   Add olive oil and vinegar (or lemon juice), then blend briefly until well combined but still slightly chunky.
   Taste and adjust seasoning with salt and pepper.
5. Serve:
   Transfer the salmon to a platter and spoon the salsa verde over the top.
   Serve with lemon wedges on the side.

Tips:

• This dish tastes amazing with roasted potatoes, steamed asparagus, or a fresh green salad.
• The salsa verde can be made ahead and kept in the fridge for up to 3 days.