Slow-Roasted Salmon with French Herb Salsa
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-roasted salmon with a bright, herbaceous French salsa made from fresh parsley, chervil, chives, basil, and tarragon. The flaky fish is deeply flavored and pairs beautifully with the fresh herb condiment for an elegant weeknight dinner.
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Nutrition & ingredients
Ingredients
serves 6- 1 (2-lb) salmon filet, pin bones and skin removed
- 1 tablespoon extra-virgin olive oil
- ¾ teaspoon kosher salt
- 3 tablespoons finely diced shallot, (from 1 medium shallot)
- 3 tablespoons white wine vinegar
- 2 tablespoons very finely chopped fresh Italian parsley
- 1 tablespoon very finely chopped fresh chervil ((okay to substitute more parsley if you can't find it))
- 1 tablespoon very finely chopped fresh chives
- 1 tablespoon very finely chopped fresh basil
- 1 teaspoon very finely chopped fresh tarragon
- 5 tablespoons extra-virgin olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 359mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 33mg
- Calcium
- 7mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 359MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.