Roasted Citrus Salmon with Green Olive Salsa Verde

Courtesy of Olive and Mango

I'm going to just say it.. this might be my favorite salmon dish EVER. This salmon is cooked low and slow with a shallot and zest rub and then is topped with the most refreshing green olive and herb salsa Verde on top. This is a dish where you have to use fresh herbs and a high-quality olive oil because the sauce truly makes the dish. I opted to use Castelvetrano olives, but any green olive will do. I just roasted some Brussel sprouts in the oven with salmon and cooked up some farro in beef broth on the stove top. Last minute we grilled bread on the stove top because the salsa Verde needed to be eaten with anything and everything.

Ingredients:

1 shallot, peeled and very thinly sliced into rings

Finely grated zest from 1 orange, divided

Finely grated zest from 1 lemon, divided

2-3 Tablespoons plus ½ cup extra-virgin olive oil for the salsa verde

1-1½lb. salmon fillet

salt

½cup chopped cilantro

½cup chopped parsley

1small garlic clove, finely minced or grated

½tsp. smoked paprika

½ Tsp chili flakes

½ cup (approx 10) green olives pitted and chopped (I love olives so I usually do ¾ cup)

Juice from 1 orange

Juice from 1 lemon

Directions:

Step 1: Preheat oven to 250°F. Combine shallot, half of orange zest, half of lemon zest, and 2-3 Tbsps oil in a small baking dish just large enough to fit salmon.

Step 2: Season salmon with salt and coat with zest and oil mixture.

Step 3: Roast fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes. Will vary by a few minutes depending on oven and also weight and size of salmon.

Step 4: While the salmon is roasting prepare the olive salsa verde. In a medium bowl stir together the cilantro, parsley, garlic, paprika, remaining zests, chopped olives, ½ cup oil and citrus juices in a medium bowl. Season with salt to taste just before spooning over fish.