Slow-Roasted Salmon with Green Olive Salsa Verde

4.79 from 14 votes

Oven-roasted salmon topped with a fresh and flavorful salsa verde!

Prep Time10

Cook Time40

Course: dinner

Cuisine: American

Servings:

Calories: 615kcal

Preheat the oven to 250. Place the salmon in a baking dish, skin side down, and drizzle with olive oil. Season the fish with salt, pepper and lemon zest. Bake for 35-40 minutes until the flesh is opaque and center of the fish is firm to the touch. To check if the fish is cooked, take a metal skewer, or the tip of a knife and stick it into the thickest part of the fish, count to 5 then carefully take the skewer out and hold it against your lip –if it’s nice and warm, the fish is cooked.
While the fish is baking prepare the green olive salsa verde. Use the flat edge of a knife to smash the olives one at a time and remove the pits. Place the pitted olives in a bowl and toss them with the olive oil, lemon juice, green onion, and parsley. Season with salt and pepper.
Pour the salsa verde over the salmon as soon as it comes out of the oven. The salmon can be served warm or room temperature.

How to know when salmon is thoroughly cooked:

To check if fish is cooked, take a metal skewer, or the tip of a knife and stick it into the thickest part of the fish Count to 5 then carefully take the skewer out and hold it against your lip –if it’s nice and warm, the fish is cooked.

Leave the skin on or take it off?

To be honest, for this recipe it really doesn't matter. You won't want to eat the skin, it won't be crispy, but after it's cooked the salmon will slide away from the skin easily so it's up to you, remove it before cooking or after, whichever way you find easier.

Storing Leftovers and Reheating:

Cooked salmon will stay fresh in the refrigerator for up to two days. Reheat in the oven at 320 for 5-10 minutes.

Tips for buying fresh fish:

The fishmonger (the person working behind the seafood counter) is there to help you! Don't be afraid to ask them for exactly what you want. If you don't know what you want tell them what you're making or show them a recipe and they will point you in the right direction. They can also perform butchery tasks like removing pin bones, removing the skin, and portioning fish.
When ordering salmon I always ask for "center cut." The center cut is literally the center of the filet and the thickest part of the fish. I personally don't care for the tail end, which is what they will usually try and give you if you don't specify.
Ask the fishmonger what's freshest! They will let you know what came in that day or what's from the day before. If the salmon doesn't look great that day you can make this recipe with cod, halibut, or swordfish.