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Recipe of the Week 2/18: Slow Roasted Salmon

Slow Roasted Salmon

Yields 6 servings


2-pound whole wild salmon filet, with skin, at least 1 1/4 inches thick
1/3 cup light sour cream
2 tablespoons Dijon mustard, to taste
2 tablespoons fresh dill, finely chopped, plus more for garnish
1 tablespoon drained capers, finely chopped, plus 1 tablespoon of brine
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 lemon


  1. Preheat oven to 275°F. Line rimmed baking sheet with parchment paper for easiest cleanup. Remove the
    salmon from the refrigerator to take some of the chill off.
  2. In a small bowl, combine the sour cream, 2 tablespoons of mustard, the dill, capers, caper brine, salt, and
    pepper. Zest half of the lemon into to the bowl, then cut it in half and squeeze in the juice from half. Mix to
    combine. The sauce should be thick but drizzle-able; if it’s too thick, add water a small splash at a time until it
    thins out (or more lemon juice if you like).
  3. Place the salmon, skin side down, onto lined baking sheet. Pat it dry with a paper towel. Spread a heaping
    spoonful (about 3 tablespoons) of the mustard sauce in a thin layer all over the salmon.
  4. Roast the salmon until it is just barely cooked through, still incredibly moist, and flakes easily with a fork when
    you remove it (135°F when checked with an instant read thermometer), 35 to 50 minutes depending on the
    shape of your salmon.
  5. Let the salmon rest for 5 minutes, during which time it will come up another 5°F
  6. Drizzle the remaining sauce over the salmon or pass it on the side, garnish with the fresh dill sprigs, then serve.

Meal Plan Check Boxes:

4 Proteins
1.5 Fats
Nutritional Facts: 1 /6th, Calories: 243 kcal, Carbohydrates: 3.5 g, Protein: 30.5 g, Fat: 11 g, Saturated Fat: 2 g, Cholesterol: 87 mg, Sodium: 411.5 mg, Fiber: 1 g, Sugar: 1 g

Adapted From:

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