Slow-Roasted Salmon with Caper and Herb Relish

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.

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