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
- 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
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.