Slow-roasting salmon brings out its creamy texture (and makes it easy to cook perfectly), which is complemented by crunchy, crispy-briny olive crumbs.
| Level: | Easy |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Extra-virgin olive oil, for the dish
- 1 medium zucchini
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- Kosher salt and freshly ground black pepper
- 1 (2-pound) center-cut salmon fillet (preferably wild), with skin
- 1 teaspoon grated lemon zest
- 2 tablespoons unsalted butter, melted
- 3 tablespoons finely chopped kalamata olives (about 10 olives)
- 1 teaspoon finely chopped fresh thyme
- 1/2 cup panko bread crumbs
Instructions
- SET UP: Preheat the oven to 250 degrees F. Oil a 5-quart baking dish.
- MARINATE THE ZUCCHINI: Thinly slice the zucchini into rounds. Toss with the lemon juice and 1/2 teaspoon salt and a couple turns of pepper. Layer the zucchini in the prepared dish, slightly overlapping the slices; the zucchini should just cover the bottom of the dish.
- PREP THE SALMON: Rub the salmon with the lemon zest, 3/4 teaspoon salt, and a couple turns of pepper. Put the salmon on top of the zucchini, skin-side down. Stir together the butter, olives, and thyme and spread over the salmon. Sprinkle the panko over the olives.
- COOK THE SALMON: Bake the salmon until it’s firm and just cooked through, 25 to 30 minutes. Turn the broiler to high and broil the salmon 2 to 3 inches from the heat until the panko is browned, about 1 minute.
Nutrition Facts
| Calories | 451 |
| Total Fat | 23 grams |
| Saturated Fat | 6 grams |
| Cholesterol | 112 milligrams |
| Sodium | 586 milligrams |
| Carbohydrates | 8 grams |
| Dietary Fiber | 1 grams |
| Protein | 50 grams |
| Sugar | 1 grams |
Reviews
Where is my stuff?
this was not done in 30 minutes, actually took over 50 minutes. Maybe the 250 F is too low. not sure. When it was finally done it was pretty good.