Slow-Roasted Salmon with Citrus-Olive Relish

This is a mostly hands-off dinner that’s sure to impress.

With its bright, briny citrus-olive relish, which highlights the fermented depth and supple texture of preserved lemons, this easy dish of silky, slow-cooked roast salmon fillets is downright dinner party-worthy. The low roasting temperature ensures juicy, perfectly cooked salmon every time. 

Directions

1. Arrange salmon fillets in a 13- x 9-inch baking dish. Stir together 3/4 teaspoon salt, coriander, and pepper in a small bowl; sprinkle evenly over salmon. Let salmon stand at room temperature 30 minutes. Preheat oven to 250°F.

2. Meanwhile, cut off top and bottom of each orange. Standing orange upright on a cutting board, cut along sides of orange to remove peel and pith; turn orange over, and remove any remaining bits of peel and pith. Holding 1 orange over a medium bowl, cut between membranes to separate segments; place segments in bowl. Repeat process with remaining orange. Stir olives, parsley, onion, preserved lemon, 1 tablespoon oil, and remaining 1/4 teaspoon salt into orange segments in bowl. Set relish aside; set aside at room temperature until ready to serve.

3. Drizzle remaining 1 tablespoon oil evenly over salmon. Roast salmon in preheated oven until salmon reaches desired degree of doneness, 20 to 25 minutes for medium-rare. (Test using a fork to see if it’s starting to flake.) Transfer salmon to a platter, and spoon relish over top. Serve hot.