Ingredients
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2 Lemon
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½ cup plain Yogurt
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1 tablespoon chopped Red Onion
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Kosher Salt
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Freshly ground Black Pepper
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5 tablespoons plus 1 teaspoon Olive Oil
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2 (1½-pound) Salmon
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½ cup chopped fresh Dill
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2 Garlic
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12 ounces Broccolini
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⅛ teaspoon Red Pepper Flakes
Directions
In the future, slow-roasting is the only way we’ll cook salmon, because slow-roasted salmon has a decadent texture, and—despite the name—it’s not very slow at all. It’s also excellent served cold the next day, which is not something that can be said about traditionally cooked salmon. The lemons flavor the salmon from the bottom during cooking; on the plate, their juicy flesh acts as a sort of second sauce.
Steps
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1
Done
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Set a rack in the lower third of the oven and preheat it to 300°F. |
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2
Done
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Zest one of the lemons into a small bowl; reserve the zested lemon. Stir in the yogurt and red onion (if using), and season with about a teaspoon of kosher salt and a few grinds of black pepper. Set the yogurt sauce aside. |
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3
Done
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Thinly slice both lemons. In a large bowl, toss the slices with 1 teaspoon of the olive oil. Lay the slices in an even layer on a large rimmed baking sheet. Place the salmon fillets directly on top of the lemons. (If things look crowded, divide the lemons and salmon between two baking sheets.) Rub the top of one salmon fillet with 1 teaspoon kosher salt, ½ teaspoon black pepper, and the dill, then drizzle with 1 tablespoon of the olive oil. Repeat with the other fillet but omit the dill. |
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4
Done
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Slide the baking sheet into the oven and cook until the salmon is just barely opaque in the middle about 15 minutes, depending on the thickness of your fillets. If you like your salmon more well done, you can cook it a little longer, but check it often and don’t let it get too dry the key to getting good nextover’d salmon is to not overcook it. |
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5
Done
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While the salmon is in the oven, make the broccolini: In a large skillet set over medium heat, warm the remaining 3 tablespoons olive oil. When the oil is hot, add the garlic and cook it for just a minute or two, until softened but not browned. Add the broccolini and red pepper flakes and let it sizzle along with the garlic for another minute or two, then add 2 tablespoons water to the skillet and cover. Let the broccolini steam until it’s crisp-tender, about 10 minutes. Season the broccolini with about ¼ teaspoon kosher salt. |
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6
Done
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Break the dill-rubbed salmon into big, flaky pieces and serve with the roasted lemons, broccolini, and yogurt sauce. Let the other fillet cool, then put it on a plate, cover tightly with plastic wrap, and store in the refrigerator for up to 2 days; use it in the Spiced Chickpeas with Salmon, Radishes, and Greens or any salad or grain bowl recipe. |
