Slow Roasted Salmon Recipe | 2020 Detox Recipes In The goop Test Kitchen

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are more shelf-stable and cheaper.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and has a higher smoke point.

Heat a wide oven-safe skillet over medium heat.

Add olive oil to the skillet.

Add thinly sliced shallots to the skillet and break them up as you toss them in.

Add thinly sliced garlic cloves to the skillet.

Add coriander seeds to the skillet, mixing everything to coat with oil.

Let the mixture simmer for a few minutes until it starts to caramelize, but not brown.

Pat the salmon dry with a paper towel.

Liberally salt the salmon on both sides.

Add lemon slices to the skillet with the infused oil.

Create a spot in the skillet for the salmon and place it skin-side down.

Spoon the infused oil over the top of the salmon.

Place the skillet in a 300°F oven.

Bake the salmon for about 20-25 minutes, checking for doneness depending on thickness.

Remove the salmon from the oven once cooked and let it rest.

In the same skillet, heat the remaining oil and aromatics over medium-high heat.

Add whole spinach to the skillet and toss to coat with the oil and flavors.

Saute the spinach until just wilted, being careful not to overcook it.

Plate the salmon on a bed of quinoa, adding the spinach alongside it.

Garnish with caramelized lemon bits and serve with extra lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens