Pattern_Cub_BehindRecipe_2021_v1.png
herb-slow-roasted-salmon.png
Herb Slow Roasted Salmon
Roasting salmon low and slow with cherry tomatoes and herbs is so simple and makes for delicious fish with a succulent texture. Recipe compliments of Best Aquaculture Practices, an international certification program for safely, responsibly, and ethically produced seafood.
Best Aquaculture Practices
Best Aquaculture Practices
Logo
Recipe - Eagan East
herb-slow-roasted-salmon.png
Herb Slow Roasted Salmon
Prep Time10 Minutes
Servings4
Cook Time35 Minutes
0
Ingredients
4 tablespoons extra virgin olive oil
1-1/2 pound piece salmon fillet (skin off or on)
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 tablespoon chopped Italian parsley (optional)
1 teaspoon chopped fresh thyme leaves
1 tablespoon finely grated lemon zest
Cherry tomatoes
Directions
  1. Preheat the oven to 275°F. Brush a 9 X 13-inch baking dish with 1 tablespoon of the olive oil and lay the salmon over the oil, tucking any thin edges under. Sprinkle with ½ teaspoon each of the salt and pepper. Combine the parsley (if using), thyme, 1 tablespoon olive oil, and lemon zest in a small bowl and spread over the fish. Put the cherry tomatoes around the salmon and drizzle tomatoes with the remaining tablespoon of olive oil and the remaining ¼ teaspoon of each salt and pepper.
  2. Bake until salmon is just cooked through and turning opaque, about 20 to 35 minutes, or until an instant-read thermometer reads 120°F (fish will not change color; the best way to tell if it is cooked is the temperature.) If fish is cooked through and cherry tomatoes haven’t burst, remove the fish and keep warm. Keep cooking tomatoes 5 minutes longer. Serve.

Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.

10 minutes
Prep Time
35 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 tablespoons extra virgin olive oil
an image
Bertolli Olive Oil, Extra Virgin, Rich Taste, 500 Millilitre
$8.99 was $9.79$0.02/ml
1-1/2 pound piece salmon fillet (skin off or on)
an image
Cub Fresh Atlantic Salmon Fillets, 1 Pound
$13.99/lb$13.99/lb
¾ teaspoon kosher salt
an image
Morton Kosher Salt, Coarse, 48 Ounce
Save $5.00 on your Online Order when you buy $20 of participating items in a single transaction
$4.89 was $4.99$0.10/oz
¾ teaspoon freshly ground black pepper
an image
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.49$1.16/oz
1 tablespoon chopped Italian parsley (optional)
an image
Fresh Italian Parsley, 1 Each
$1.49
1 teaspoon chopped fresh thyme leaves
an image
Wild Harvest Thyme, Organic, Fresh, 0.75 Ounce
$2.99$3.99/oz
1 tablespoon finely grated lemon zest
an image
Produce Lemon, 1 Each
$0.99
Cherry tomatoes
an image
Bushel Boy Cherry Tomatoes, 1 Pint
$4.99$4.99/pt

Directions

  1. Preheat the oven to 275°F. Brush a 9 X 13-inch baking dish with 1 tablespoon of the olive oil and lay the salmon over the oil, tucking any thin edges under. Sprinkle with ½ teaspoon each of the salt and pepper. Combine the parsley (if using), thyme, 1 tablespoon olive oil, and lemon zest in a small bowl and spread over the fish. Put the cherry tomatoes around the salmon and drizzle tomatoes with the remaining tablespoon of olive oil and the remaining ¼ teaspoon of each salt and pepper.
  2. Bake until salmon is just cooked through and turning opaque, about 20 to 35 minutes, or until an instant-read thermometer reads 120°F (fish will not change color; the best way to tell if it is cooked is the temperature.) If fish is cooked through and cherry tomatoes haven’t burst, remove the fish and keep warm. Keep cooking tomatoes 5 minutes longer. Serve.

Learn more about Best Aquaculture Practices and view additional seafood recipes featuring responsibly sourced seafood.