slow roasted salmon w/spicy olives.

its been a little minute since I featured a pescy (pescatarian) main (dish) on the site and with easter upon us I wanted to offer some recipes we could really dig deep into our fake fancy pockets and pull out gold. this by no means, means difficult or even time consuming but when you or your company you invite over bites into it they'll never know any different and you know I'll never tell ... roasted salmon especially of the 'slow roasted' sort is always a tool you should keep sharpened in your shed. It is impossible to f up and it really gives big 'restaurant chef' energy.

slow roasted salmon has a magical way of being completely cooked while maintaining a great butter like center, I correlate the experience to eating the perfect brownie. there's no topping or sauce that can go wrong here either, so its a dish that extends itself to a lot of change, inspiration or necessity. I love creating a bed of thinly sliced orange and lemon slices to lay the salmon on and throwing in some smashed garlic cloves and gulps of evoo on to the baking sheet before hand, because it makes for a great garlicky, citrusy oil, once cooked, all on its on. the spicy olive tapenade-type of topping is a bonus and the combination of garlic jammy citrus, a well seasoned piece of quality salmon and a tangy and spicy olive dressing is how I like to build flavors in a dish. It's meant to hit all of the flavor senses, and it does. I like when a dish kind of confuses me but makes me feel comforted at the same time, that's imagination to me. Remind me of something beautiful set in my past, simultaneously showing me a glimpse of an amazing future, while I have the thought "what is happening right now?!". yeah, that's how I walk away from one bite of this. this is a perfect main dish and amazing experience to share with your loved ones.

slow roasted salmon w/ spicy olives.

grocery list

salmon - 1 1/2 lb. (with lots of center in the cut)

orange - 1/2 thinly sliced

lemon - 2 (1 thinly sliced, 1 for zesting, squeezing into olive dressing and other 1/2 to add to finished product, if you like that!)

castlevetrano olives - 1 1/2 C (pitted and smashed)

olive brine - 2-3TB

capers - 2TB

red chili - 1-2 depending on spice level (I used 2) - thinly sliced rounds

anchovies - 1-2 (finely chopped and smashed into paste - { optional }

fresh herbs - dill & parsley (ripped up and sprinkled over top at the end)

things you probably have on hand

evoo - 1/2 C

s&p - to taste

garlic - 6 (peeled and smashed) and a pinch of granulated for olive dressing.

method.

🌀preheat oven to 300F/148C.

🌀slice 1/2 orange and 1 whole lemon into rounds and spread them out on a rimmed baked sheet, add smashed garlic and olive oil.

🌀season salmon on both sides with S&P to taste, my taste is extra 💁🏼‍♀️ and place on the citrus bed.

🌀with a veggie peeler slice off some lemon twists and sprinkle those around the sheet pan - taking care to make sure they are submerged in the olive oil.

🌀slide baking sheet into the oven and bake for 20-30min, basting halfway through.

🌀while salmon cooks, prep olive topping in a small mixing bowl. add smashed olives and brine, capers, red chilies, granulated garlic, lemon juice and zest, s&p and anchovy paste. mix well to combine. you can warm it up or leave it room temp. - I put a small pan over some heat and warmed mine up then returned it to the mixing bowl.

🌀rip up herbs to sprinkle over finished product.

🌀remove salmon from the oven and let sit for 10min. then transfer to a plate or serving dish. Dress with olive topping, ripped herbs and if you fancy, add another squeeze of lemon and serve!

Feast & have fun!

- check out the reel for this recipe on IG, if you're like me and always need a visual!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comment!

love yours,

FY