Slow roasting salmon gives the fish a rich, elegant flavor and makes it harder to overcook. Vibrant veggies in a tangy champagne vinegar dressing complete this weeknight standby.
Servings 2 people
- 2 6-ounce thick salmon fillets
- Kosher salt and freshly ground pepper
- 4 tablespoons olive oil
- 1 1⁄2 cups green beans trimmed
- 1 tablespoon champagne vinegar
- 1 tablespoon minced shallot
- 20 cherry tomatoes halved
- 1 tablespoon chopped flat-leaf parsley
Preheat the oven to 275°F. Place the salmon fillets in a baking dish, skin side down, so the fillets are not touching. Season the fillets with salt and pepper, pour 2 tablespoons of the oil over the fish, add 2 tablespoons of water to the dish, and bake until the fillets are still bright in color and appear medium-rare and slightly undercooked when gently prodded, about 15 minutes. Remove from the oven.
Meanwhile, bring a pot of salted water to a boil, add the green beans, and cook until crisp-tender, 3 to 4 minutes. Drain.
In a small bowl, mix together the remaining 2 tablespoons oil, the vinegar, shallot, tomatoes, and 1⁄2 teaspoon salt until well combined. In a small skillet, simmer the tomato mixture and the green beans for 2 minutes. Stir in the parsley and remove from the heat.
Place each fillet on a dinner plate. Spoon half of the tomato mixture over each fillet and serve
Photo: Maren Caruso