I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Low Roasted Salmon

Low Roasted Salmon

This isn't slow salmon, it's low salmon. Dressed with fresh herbs and tender every time. Blackenedsalmon has had its comeback with the everything in a bowl mentality, so I invite you to take a bowl break and revisit tender salmon.  Great with a side of greens and baby potatoes.

Low Roasted Salmon

Oven: 250F

  • 1 Large Salmon Half (about 1.5 pounds) (de-boned)

  • 1 bunch Rosemary (5 sprigs)

  • 1/2 cup Olive Oil

  • 1 small Red Onion

  • 1 tsp Sea Salt

  • 1 tsp Black Pepper

  • 2 cloves Garlic

  • 1 bunch Mint (1 large handful of leaves)

  • 1 Tbsp Red Wine Vinegar

  • 1 each Lemon

1. Place salmon on a foil or parchment lined sheet tray skin side down.

2. Combine rosemary, 1/3 of the onion, 1 clove of garlic, salt and pepper in a kitchen-aid food processor.

3. Blend to process. Spread evenly and generously over the salmon.

4. At this point you can place the salmon in the fridge for later or allow it to sit on the counter for 20 minutes.

5. Before cooking, allow the salmon to sit out for 20 minutes. Let oven preheat to 250F

6. Thinly slice the remaining onion and lay slices on top of the salmon.

7. Thinly slice half of the lemon and place on top of the salmon.

8. Place the salmon in the oven and allow to roast for 30 minutes until it reaches 140F.

Meanwhile (Make the Mint Sauce)

9. Make a quick mint sauce by rinsing out the food processor and combining the mint leaves, 1 garlic clove, red wine vinegar and remaining 1/4 cup of olive oil. Season with salt and pepper if desired

10. When the salmon comes out of the oven dress it with dollops of mint sauce and serve with lemon wedges.



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