Skip to main content
Epicurious
Cookbooks

Slow-Roasted Salmon with Caper and Herb Relish

Recipe information

  • Yield

    serves 4

Ingredients

4 skinless salmon fillets (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Preparation

  1. Step 1

    Preheat the oven to 250°F, with the rack in the upper third. Place the salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.

    Step 2

    Meanwhile, make the relish: In a small bowl, stir together the shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add the oil, parsley, and mixed herbs; toss.

    Step 3

    Place the asparagus in a steamer basket set over a pot of simmering water; steam until the spears are crisp-tender and bright green, 3 to 4 minutes. Divide the asparagus among serving plates. Place a salmon fillet on each plate next to the asparagus, and spoon relish on top of the fish.

  2. FIT TO EAT RECIPE

    Step 4

    (Per serving)

    Step 5

    Calories: 360

    Step 6

    Fat: 22g

    Step 7

    Cholesterol: 112mg

    Step 8

    Carbohydrate: 5g

    Step 9

    Sodium: 206mg

    Step 10

    Protein: 36g

    Step 11

    Fiber: 2g

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSalmonFishSeafoodParsleyHerbs & SpicesTarragonChervilDillMintAsparagusVegetableMainDinnerDairy FreeGluten FreeNut FreeEasyWeeknight MealsOven BakeSpringCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like potato pea chowder and green goddess grain bowls.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broken Lasagna Noodle Soup With Spinach
This lasagna soup delivers rich, baked-pasta flavor without an oven. Made with Italian sausage and spinach, it’s a fast, weeknight-friendly take on the classic.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
Kimchi Tuna Melts
Chopped kimchi and soy sauce transform mellow tuna salad into your new favorite riff on the classic diner sandwich.