SERVES 4 If you aren’t familiar with our pal Beth Manos Brickey of the clean-food blog Tasty Yummies, here’s your chance to get the flavor of her cooking. With this recipe, guiltless indulgence is yours.
1 1/2 to 2 pounds wild caught salmon filet, center cut, skin on or off, pin bones removed
2 tablespoons extra-virgin olive oil, plus a little more for greasing
2 meyer lemons, sliced
Several springs fresh dill, plus more for serving
Sea salt and freshly ground pepper
1 recipe Meyer Lemon Gremolata (optional; see below)
Preheat the oven to 275ºF. Let the salmon come to room temperature for 15 to 20 minutes. Lightly grease a glass baking dish with olive oil or line a baking sheet with parchment paper.
Layer the lemon slices in the baking dish in a single even layer. Top with a few dill sprigs. Set the salmon filet over top, if skinned, skin side down. Drizzle with olive oil. Season with salt and pepper. Place a few more dill springs on top.
Roast for 30 minutes or until a fork inserted in the thickest part of the fish easily cuts through with no resistance and the flesh separates easily from the skin. (It’s okay if the top of the fish has a slightly raw look; this is the result of the low roasting temperature; it will be cooked inside.) Remove the salmon filet and discard the lemon slices and the dill spring. Top with fresh dill springs, transfer the salmon to a platter, breaking it into large pieces as you go.
Serve warm, room temperature, or cold and top with the gremolata.
Meyer Lemon Gremolata
This easy, citrusy topping adds flavor to any fish dish.
1/2 cup finely chopped flat-leaf parsley leaves (from about 1 loosely packed cup)
Zest of 2 Meyer lemons or regular lemons
1 small clove garlic, peeled
Sea salt and black pepper
Place the finely chopped parsley into a small bowl. Using a Microplane or fine-toothed grater, grate the garlic clove over the parsley. Using the same grater (no need to wash it), grate just the bright yellow zest from the two lemons on top of the garlic. Mix well with a fork. Season very lightly with sea salt and black pepper.
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