By Casa de Suna
Published Feb 26
One of our favorite weeknight classics, our slow-roasted salmon filet is bursting with flavor – and topped with our harissa yogurt, it’s got the perfect balance of cream and spice.
Our top tip: use a center-cut filet–they’re consistently thick, which means they cook through evenly so every bite will be perfectly done.
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How to Make It
Difficulty: Easy
Overall Time: 1 hr 15 min
Prep Time: 25 min
Cook Time: 50 min
Serves: 4
INGREDIENTS
Shallots
- 2 large shallots, thinly sliced
- 2 tbsp fresh lemon juice
- ¼ tsp kosher salt
Salmon
- ½ cup olive oil
- ½ tsp ground cumin
- ¼ tsp ground coriander
- ¼ tsp turmeric
- 1 lemon, thinly sliced, seeds removed
- 2 lbs (907 g) skin-on centre-cut salmon fillet, pat dry
- 1 tsp kosher salt
- Freshly ground black pepper
Yogurt
- ¾ cup 5% Greek yogurt
- ¼ tsp kosher salt
- 2 tsp harissa paste
Assembly
- 2 tbsp mint leaves
- 2 tbsp parsley leaves
- Lemon wedges, for serving
INSTRUCTIONS
- Arrange rack at center of oven. Preheat to 300°F.
- For the shallots, combine shallots with lemon juice and salt in a medium bowl. Let stand while preparing salmon.
- For the salmon, combine olive oil with cumin, coriander, and turmeric in a small bowl. Set aside. Arrange lemon slices in an even layer over the bottom of a 9x13-in baking dish. Place salmon overtop. Season with salt and fresh pepper. Drizzle oil-mixture over salmon, ensuring fish is fully covered.
- Roast in center of oven until salmon is just opaque and flakes easily with a fork, approximately 50 to 55 minutes for medium doneness.
- Meanwhile, for the yogurt, combine yogurt with salt in a small serving bowl. Dot with harissa and stir lightly, just to swirl.
- To serve, carefully transfer salmon to a platter, discard lemon slices. Drizzle with a few spoonful of oil from the bottom of the baking dish, if desired. Sprinkle over half of shallots, then top with mint and parsley. Serve with yogurt, remaining shallots and lemon wedges.
