In future Slow-roasting is the only way we’ll cook salmon because slow roasted salmon has a decadent texture and despite the name it is not very slow at all. It’s excellent served cold the next day, which is not something that can be said about traditionally cooked salmon. The lemons flavor the salmon from the bottom during cooking on the plate, their juicy flesh acts as a sort of second sauce.
- 2 lemons
- 1/2 cup plain yogurt
- 1 tablespoon chopped red onion, rinsed and patted dry (Optional)
- Kosher salt
- Freshly ground black pepper
- 5 tablespoons plus 1 teaspoon of olive oil, divided.
- 2(1-1/2 pound) salmon fillet (I use skin-on. but you can use skinless if you prefer)
- 1/2 cup chopped fresh dill
- 2 garlic cloves, thinly sliced
- 12 ounces broccolini (about 2 small bunches) trimmed and halved lengthwise if large
- 1/2 teaspoon red pepper flakes.
Directions To Make Sheet-pan Slow Roasted Salmon With Broccolini And Lemon
1. Set a rack in the lower third of the oven and preheat it to 300 degree F.
2. Zest one of the lemons into a small bowl; reserve the zested lemon. Stir in the yogurt and red onion( if using) and season with about a teaspoon of kosher salt and few grinds of black pepper. Set the yogurt sauce aside.
3. Thinly slice both lemons. In a large bowl, toss the slices with teaspoon of the olive oil. Lay the slice in an even layer on a large rimmed baking sheet. Place the salmon fillets directly on top of the lemons. ( If things looks crowded, divide the lemons and salmon between two baking sheets) Rub the top of one salmon fillet with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and the dill, then drizzle with 1 tablespoon of the olive oil. Repeat with the other fillet but omit the dill.
4. Slide the baking sheet into the oven and cook until the salmon is just barely opaque in the middle for about 15 mins, depending on the thickness of your fillets. If you like your salmon more well done, you can cook it a little longer but check it often and don’t let it get too dry. PS the key to getting good nextover’d salmon is to not overcook it.
5. While the salmon is in the oven, make the broccolini; In a large skillet set over medium heat, warm the remaining 3 teaspoons olive oil. When the oil is hot, add garlic and cook it for just a minute or two, until soften but not browned. Add the broccolini and red pepper flakes and let it sizzle along with the garlic for another minute or two. Then add 3 tablespoons of water to the skillet and cover. Let the broccolini steam until it’s crisp-tender, for about 10 mins. Season the broccolini with about 1/4 teaspoon of kosher salt.
6. Break the dill-rubbed salmon into big, flaky pieces and serve with the roasted lemons, broccolini and yogurt sauce. Let the other fillet cool, then put it on a plate, cover tightly with plastic wrap and store in a refrigerator for up to 2 days.