Slow Roasted Salmon with Lemon and Dill
A side of wild sockeye salmon will range in size from 2-3 pounds. Leftovers are perfect added to salad or a toasted bagel with cream cheese.
Servings: 4 servings
Ingredients
- 2 tablespoons extra virgin olive oil avocado oil is fine too
- 1 side of salmon I prefer wild salmon, look for King, Sockeye or Coho, will range from 2-3 pounds
- 2-3 dill fronds
- 1/2 lemon sliced thin
- 1 teaspoon kosher or Maldon sea salt
Instructions
- Preheat oven to 275 degrees.
- Line a sheetpan with foil or parchment paper.
- Drizzle the olive oil down the center of the pan and place the salmon, skin side down, on top of the olive oil.
- Place the lemon slices on top of the salmon and cover with dill fronds. Sprinkle with salt.
- Bake for 30 minutes, until the internal temperature reaches 120 degrees.