Indulge in perfectly roasted Salmon, seasoned with a fragrant blend of seafood spices and drizzled with a tangy lemon vinaigrette. Served alongside crisp green beans and sweet cherry tomatoes, this dish is a light, yet satisfying, celebration of fresh flavors.
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<strong>***15 minutes before cooking, take the salmon out of the refrigerator, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***</strong>
1
Preheat your oven to 325F.
2
Fill the large pot with water, cover, and bring to a boil over high heat.
3
Remove the woody end of the green beans, halve the cherry tomatoes. Peel and slice the garlic.
4
Peel and finely mince the onion, we only need ¼ cup for this recipe. Reserve the remaining onion for a future recipe.
5
Pick and roughly chop the parsley.
<strong>How to Cook</strong>
1
Rub the salmon fillets with olive oil and Seafood Seasoning.
2
Transfer the salmon, skin-side down, to a sheet tray lined with parchment paper. Place the sheet tray into the oven and cook for 10 minutes, rotating the tray halfway through cooking.
3
While the salmon is cooking, it’s time to make the vinaigrette.
4
Heat the remaining olive oil in a small saute pan over medium low heat.
5
Add the minced onion and garlic to the pan along with a pinch of salt. Cook for 1-2 minutes or until softened.
6
Transfer the mixture to a bowl. Add the zest and juice of the lemon along with a sprinkle of chopped parsley. Add a pinch of Seafood Seasoning and season to taste with salt. This is the lemon vinaigrette.
7
Season the pot of boiling water with salt. Add the cleaned green beans to the pot and cook for 3-5 minutes or until al dente. Once cooked, drain the beans in the strainer and transfer to a mixing bowl.
8
Once the timer has gone off, remove the salmon from the oven and transfer to the countertop to rest.
9
Plate a small pile of green beans onto each plate topped with the cherry tomatoes. Plate the salmon alongside (you can remove the skin if you’d like). Drizzle the beans and salmon with the lemon vinaigrette and finish the salmon with one final pinch of Seafood Seasoning. Enjoy!
Slow Roasted Salmon
By Tyler Vorce·January 20, 2025
Total Time35 min
Servings2
ProteinSalmon
Indulge in perfectly roasted Salmon, seasoned with a fragrant blend of seafood spices and drizzled with a tangy lemon vinaigrette. Served alongside crisp green beans and sweet cherry tomatoes, this dish is a light, yet satisfying, celebration of fresh flavors.
Equipments
Cutting board
Knife
Large pot with lid
Sheet tray lined with parchment paper
Small saute pan
Strainer
Ingredients
1 lbs green beans
1/2 pint cherry tomatoes
1 lemon
1/2 onion
3 cloves garlic
1/2 cup olive oil
1/2 bunch parsley
1 lbs ButcherBox salmon fillets
Captain’s Seafood Seasoning
To taste
kosher salt
To taste
Step By Step
Instructions
<strong>Preparation</strong>
<strong>***15 minutes before cooking, take the salmon out of the refrigerator, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***</strong>
1
Preheat your oven to 325F.
2
Fill the large pot with water, cover, and bring to a boil over high heat.
3
Remove the woody end of the green beans, halve the cherry tomatoes. Peel and slice the garlic.
4
Peel and finely mince the onion, we only need ¼ cup for this recipe. Reserve the remaining onion for a future recipe.
5
Pick and roughly chop the parsley.
<strong>How to Cook</strong>
1
Rub the salmon fillets with olive oil and Seafood Seasoning.
2
Transfer the salmon, skin-side down, to a sheet tray lined with parchment paper. Place the sheet tray into the oven and cook for 10 minutes, rotating the tray halfway through cooking.
3
While the salmon is cooking, it’s time to make the vinaigrette.
4
Heat the remaining olive oil in a small saute pan over medium low heat.
5
Add the minced onion and garlic to the pan along with a pinch of salt. Cook for 1-2 minutes or until softened.
6
Transfer the mixture to a bowl. Add the zest and juice of the lemon along with a sprinkle of chopped parsley. Add a pinch of Seafood Seasoning and season to taste with salt. This is the lemon vinaigrette.
7
Season the pot of boiling water with salt. Add the cleaned green beans to the pot and cook for 3-5 minutes or until al dente. Once cooked, drain the beans in the strainer and transfer to a mixing bowl.
8
Once the timer has gone off, remove the salmon from the oven and transfer to the countertop to rest.
9
Plate a small pile of green beans onto each plate topped with the cherry tomatoes. Plate the salmon alongside (you can remove the skin if you’d like). Drizzle the beans and salmon with the lemon vinaigrette and finish the salmon with one final pinch of Seafood Seasoning. Enjoy!
