New This Month

Slow Roasted Salmon with Caper-and-Herb Relish


After a long, slow roasting in the oven, salmon becomes even more succulent.

  • Servings: 4

Photography: James Baigrie

Source: Martha Stewart Living, April 2003


  • 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


  1. Preheat oven to 250 degrees, with rack in upper third. Place 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.

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

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

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