Slow-roasting salmon is hands-down the easiest way to ensure that salmon always turns out meltingly tender. And—bonus points—it never makes your kitchen, or house, or entire apartment building smell like fish.
Here in the Epi Test Kitchenwe've embraced the salmon slow-roastbefore. But now that it's spring—and king salmon is in season—I'm craving lighter and fresher dinners. So here I go, slow-roasting salmon again.
Slow-roasting is slower thanpan-searing, but isn't actuallyslow—it only takes about 20 minutes. So for a fast, family-style meal, I roast one big piece of salmon and then flake it apart into smaller pieces for serving.
This spring I've been dreaming of Greece, and so my current favorite salmon is rubbed in fresh oregano and lemon zest before roasting alongside some jarred fire-roasted bell peppers. In the 20 minutes that it roasts, I have just enough time to steam some baby new potatoes and tender young asparagus; prep some greens; make a dressing; and toss it all together, still hot, as soon as the fish comes out of the oven.
The resulting dish is a big, warm salad—my favorite kind of dinner in this still-cool-but-getting-warmer weather. But since I'm serving it warm, I use rawescaroleinstead of a less sturdy green. The escarole wilts without getting slimy or limp, and provides a crunch and pleasantly bitter tang that offsets the soft sweet salmon.
And to finish the salad? Some salty feta and a fistful of fresh dill—bright, herby flavors that ensure this dinner is one big platter of spring.
