Slow Roasted Citrus Salmon

If you’re in a similar situation like me, you may also find yourself with a citrus surplus this winter. Not just because it’s thriving in its season, but also because your partner constantly requests that you pick more up when you hit the store so you have the option of making cocktails at home.

This sounds lovely, especially during a pandemic, but you may not naturally use it up in time. So here’s a beautifully bright weeknight meal that will use up at least some of it to clear your conscience. I found it easy to make — the recipe is only two steps! — and I’m also a huge fan of sauce in general, so this checks that box for me. The citrus marinade and salsa verde are excellent and would probably be tasty with other protein options.

Slow Roasted Citrus Salmon with Salsa Verde

Served with steamed, long-grain white rice and Blistered Green Beans

Notes for the chef:

• Pro tip, make a double batch of plain, steamed rice, save it and reuse later in the week for another recipe, like Piri Piri Meatballs.

• My salmon cooked longer than the recipe said, so just monitor the internal temp and cook until it’s the texture you want.

• For the Blistered Green Beans, I just toss fresh ones in olive oil, salt and pepper and roast on a separate sheet pan. In this case, I cooked them at the same time as the salmon until they got slightly shriveled. Delicious!

Why yes, those are my workout pants acting as the backdrop for this lap photo. Thanks for noticing.