Slow Roasted Turmeric Dill Salmon
Serves 4 - Prep Time: 10 minutes - Cook Time: 75 minutes
When I say slow roasted, I mean slow roasted
It’s easy to overcook fish, but at a low oven temperature there is a slim risk. Invest in an electric cooking thermometer to ensure it meets your desired internal temperature. You’ll never cook fish the same again!
Ingredients
2 lb salmon, cut into 4 filets
1 bunch asparagus
1 cup yellow/orange cherry tomatoes
½ tsp turmeric
½ tsp lemon pepper
½ tsp ground ginger
½ tsp celery salt
½ tsp onion powder
½ tsp dried dill
1 tsp sea salt
2 tbsp olive oil
1 lemon, cut in half
1 tbsp parsley, chopped for garnish
Directions
Preheat the oven to 250°F.
In a small bowl, whisk turmeric, lemon pepper, ground ginger, celery salt, onion powder, dill, sea salt, and olive oil together.
In a roasting pan, lay salmon filets. Brush all sides of each filet with the seasoned olive oil. Roast until the internal temperature reaches 125°F (75-90 minutes).
After the salmon has rested, reverse sear the fillets on each side for 1 minute in a hot oiled pan.
Using the same skillet, after removing the filets, sear the asparagus and cherry tomatoes for about 2-3 minutes, until both are browned. Season with salt and pepper.
On a large platter, add the vegetables, salmon, and garnish with chopped parsley.
Recipe developed and images shot for MEATER®