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Thursday, December 2

Slow-roasted salmon with walnut-olive vinaigrette

Active: 20 minutes; Total 50 minutes; Serves: 6

Olive oil, extra virgin

½ cup +
¼ cup

Paprika, smoked

1 tablespoon

Lemon, zest and juice

1 tablespoon zest +
3 tablespoons juice


2 ½ pounds

Salt, kosher

2 ½ teaspoon +
¼ teaspoon

Pepper, freshly ground

½ teaspoon +
¼ teaspoon

Parsley, flat leaf, finely chopped

½ cup

Walnuts, toasted, finely chopped

¼ cup

Vinegar, champagne or white wine

¼ cup

Olives, kalamata, pitted, chopped

¼ cup

Olives, Castelvetrano, pitted, chopped

¼ cup

  1. Preheat your oven to 325°F; set a rack in the middle position. 
  2. Whisk ½-cup oil and paprika in a small bowl; set aside 1 tablespoon of the oil mixture, and then stir the lemon zest and juice into the oil mixture in the small bowl. 
  3. Place the salmon in a large baking dish; sprinkle both sides with 2 ½-teaspoons salt and ½-teaspoon pepper (tuck the tapered end of the salmon under if needed to fit in the dish). 
  4. Pour the lemon-paprika mixture over the salmon; bake until the thickest party of the salmon flakes easily with a fork, about 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. 
  5. Remove from the oven; let rest 5 minutes. 
  6. Whisk together parsley, walnuts, vinegar, olives, and ¼-cup oil in a small bowl; season with ¼-teaspoon salt and ¼-teaspoon pepper. 
  7. Using two large spatulas, carefully lift the salmon from the baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in the baking dish. 
  8. Spoon the walnut-olive vinaigrette on the salmon. 
  9. Drizzle the salmon with the reserved oil mixture. 
  10. Serve warm or at room temperature. 
Recipe from Food&Wine, by Justin Chapple.

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