Slow Roasted Salmon with Caper-and-Herb Relish

Name: Slow Roasted Salmon with Caper-and-Herb Relish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch pencil-thin asparagus, tough ends snapped off; 2 Tbsps capers, drained and rinsed; 1 teaspoons coarse salt; 237 milliliters loosely packed fresh flat-leaf parsley, roughly chopped; 158 milliliters chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint; 1 grated zest and juice of lemon, preferably organic; 1 Tbsp extra-virgin olive oil; 4 servings freshly ground pepper; 680 grams skinless salmon fillets, each); 1 small shallot, finely chopped

Slow Roasted Salmon with Caper-and-Herb Relish might be just the main course you are searching for. This recipe covers 51% of your daily requirements of vitamins and minerals. One portion of this dish contains about 47g of protein, 29g of fat, and a total of 508 calories. This recipe serves 4. A mixture of flat-leaf parsley, olive oil, juice of lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the coarse salt you could follow this main course with the Healthy Raw Chocolate Pudding as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes around 45 minutes.

Ingredients

Servings:

1bunch

pencil-thin asparagus, tough ends snapped off 2Tbsps

capers, drained and rinsed 1teaspoons

coarse salt 237milliliters

loosely packed fresh flat-leaf parsley, roughly chopped 158milliliters

chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint 1

grated zest and juice of lemon, preferably organic 1Tbsp

extra-virgin olive oil 4servings

freshly ground pepper 680grams

skinless salmon fillets, each)1small

shallot, finely chopped

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.