Slow-Roasted Salmon with Lemon Dill Mayo
This Slow-Roasted Salmon with Lemon Dill Mayo is a simple yet flavorful dish that makes a comforting meal, perfect for gatherings or a cozy night in. The zesty Lemon Herb Mayo adds a bright, creamy finish, perfect for serving over your favorite grain or on toasted bread for a cozy and satisfying meal.
Servings: 4
Ingredients
Lemon Dill Mayo
- 1/2 cup mayonnaise or unflavored greek yogurt
- 1 tablespoon fresh dill finely chopped
- Zest and juice of 1/2 a lemon
- 1/2 tsp garlic powder
- salt and pepper to taste
Slow-Roasted Salmon & Asparagus
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground fennel seeds
- 1 teaspoon kosher salt
- 1 pound salmon fillet (without bones or skin)
- 2 tablespoons olive oil
- 1/2 small red onion thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 bunch asparagus trimmed
- 1 tsp olive oil
- salt & pepper
Instructions
Lemon Dill Mayo
- In a bowl, mix the mayonnaise, lemon zest and juice, garlic, salt, pepper, and fresh dill. Set aside.
Slow-Roasted Salmon and Asparagus
- Preheat the oven to 275°F.
- In a small bowl, combine the ground cumin, coriander, fennel seeds, and salt. Rub the spice mixture all over the salmon fillet. Let it sit at room temperature for 20-30 minutes to allow flavors to develop and take the refrigerator chill off the fish.
- Thinly slice the red onion and toss in a bowl with red wine vinegar, olive oil, a pinch of salt, and honey.
- Line a rimmed baking sheet with parchment paper. Place the seasoned salmon on the parchment paper and evenly distribute the onion mixture on top of the salmon.
- Toss the asparagus with 1 tsp olive oil, salt and pepper. Arrange next to the salmon on a sheet pan.
- Roast in the preheated oven for 25-35 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 125°F. The onions should soften slightly but not completely. Allow to rest for 3-5 minutes
To Serve
- Serve with your grain of choice (rice, quinoa, etc) or with a nice crusty bread and top with dollops of the Lemon Dill Mayo with more on the side to dip the asparagus in. Garnish with more fresh dill.