Slow Roasted Salmon
This decadent salmon recipe results in the tenderest fish! Cooking salmon at a lower temperature for longer is so worth it.
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Servings: 4 servings
Ingredients
- 1 ½ pounds salmon
- 3 tablespoons olive oil divided
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon dried mustard
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 1 lemon
- 2 tablespoons finely chopped parsley
Instructions
- Preheat oven to 300 degrees F.
- Pat salmon dry with a paper towel and place salmon on a parchment lined baking sheet.
- Combine the paprika, salt, garlic powder, dried mustard, onion powder, and black pepper in a small bowl. Drizzle the salmon with 2 tablespoons of olive oil. Sprinkle the seasoning mix over the salmon.
- Cut half the lemon into thin slices and place over the salmon. Bake for 22 to 25 minutes or until the internal temperature reaches 145 degrees F on an instant read thermometer and the salmon flakes apart.
- Juice the other half of the lemon and combine with the remaining tablespoon of olive oil and chopped parsley. Stir to combine.
- Remove the salmon from the oven and top with the olive oil parsley mixture. Serve immediately.
Notes
Storage - Leftovers can be saved for up to 3 days in an airtight container in the refrigerator.
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 3g | Protein: 34g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 94mg | Sodium: 368mg | Potassium: 903mg | Fiber: 1g | Sugar: 1g | Vitamin A: 489IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg