Slow Roasted Salmon with Caper-and-Herb Relish

Name: Slow Roasted Salmon with Caper-and-Herb Relish
Ingredients: 4 skinless salmon fillets, (6 ounces each); 1.25 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; 0.667 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint; 1 bunch pencil-thin asparagus, tough ends snapped off

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By

Martha Stewart Test Kitchen

Updated on July 2, 2019

Servings:

4

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

Ingredients

4 skinless salmon fillets, (6 ounces each)
1 ¼ 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
⅔ cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Directions

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.
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.
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.

James Baigrie