MEDITERRANEAN CRUSTED SLOW-ROASTED SALMON

30 mins
Serves 1
instagram.com

Directions

  1. 1Preheat the oven to 275 and line a sheet pan with parchment paper.
  2. 2Preheat the oven to 275 and line a sheet pan with parchment paper.
  3. 3Preheat the oven to 275 and line a sheet pan with parchment paper.
  4. 4Make the crust by adding the olive oil, pistachios, dill, parsley, lemon zest, feta, capers, sun dried tomatoes, salt and pepper to a bowl.
  5. 5Make the crust by adding the olive oil, pistachios, dill, parsley, lemon zest, feta, capers, sun dried tomatoes, salt and pepper to a bowl.
  6. 6Make the crust by adding the olive oil, pistachios, dill, parsley, lemon zest, feta, capers, sun dried tomatoes, salt and pepper to a bowl.
  7. 7Add the balsamic and honey to the bowl then toss to combine.
  8. 8Add the balsamic and honey to the bowl then toss to combine.
  9. 9Add the balsamic and honey to the bowl then toss to combine.
  10. 10Place the salmon onto the sheet pan, season with salt and pepper and add the crust to the top.
  11. 11Place the salmon onto the sheet pan, season with salt and pepper and add the crust to the top.
  12. 12Place the salmon onto the sheet pan, season with salt and pepper and add the crust to the top.
  13. 13Spread the crust evenly over the top of the salmon.
  14. 14Spread the crust evenly over the top of the salmon.
  15. 15Spread the crust evenly over the top of the salmon.
  16. 16Drizzle the salmon with olive oil and honey.
  17. 17Drizzle the salmon with olive oil and honey.
  18. 18Drizzle the salmon with olive oil and honey.
  19. 19Place the salmon in the oven for 30-35 minutes.
  20. 20Place the salmon in the oven for 30-35 minutes.
  21. 21Place the salmon in the oven for 30-35 minutes.
  22. 22Plate the salmon and enjoy.
  23. 23Plate the salmon and enjoy.
  24. 24Plate the salmon and enjoy.

Ingredients

  • 1.5 lb salmon filet
  • 1.5 lb salmon filet
  • 1.5 lb salmon filet
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 2 oz crumbled feta
  • 2 oz crumbled feta
  • 2 oz crumbled feta
  • 0.5 cup crushed pistachios
  • 0.5 cup crushed pistachios
  • 0.5 cup crushed pistachios
  • 0.25 cup finely chopped fresh parsley
  • 0.25 cup finely chopped fresh parsley
  • 0.25 cup finely chopped fresh parsley
  • 0.25 cup finely chopped fresh dill
  • 0.25 cup finely chopped fresh dill
  • 0.25 cup finely chopped fresh dill
  • 0.33 cup finely chopped sun dried tomatoes
  • 0.33 cup finely chopped sun dried tomatoes
  • 0.33 cup finely chopped sun dried tomatoes
  • 2 tbsp chopped capers
  • 2 tbsp chopped capers
  • 2 tbsp chopped capers
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp honey
  • 1 tbsp honey
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.5 lemon zest
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • pepper
  • pepper
  • pepper

Equipment

sheet panparchment paperbowl

Tips

  • Slow roasting ensures foolproof, dinner-party-worthy results every time.