Bright, elegant, and stunningly simple, Slow-Roasted Salmon with French Herb Salsa is the kind of dish that will make you feel like a French bistro chef with minimal fuss. The slow roasting technique ensures melt-in-your-mouth, buttery salmon every time, while the zippy French herb salsa is a celebration of spring herbs, lemon zest, and silky olive oil. Whether you’re hosting friends or treating yourself to a weeknight upgrade, this recipe’s minimal effort delivers maximum flavor, freshness, and vibrant color.
Ingredients You’ll Need
Gathering these ingredients might be the easiest part of your day! Each one plays a starring role, from the rich omega-3-filled salmon and fragrant herbs to the punchy capers and tangy Dijon that give the French salsa its signature zip. Trust me—use the best ingredients you can find, and you’ll taste the magic in every bite.
- Salmon fillet (1 1/2 pounds, skinless): Choose a center-cut piece for even thickness and juicy results.
- Olive oil (2 tablespoons): Brushing the salmon ensures tenderness and helps that lemon zest adhere.
- Kosher salt (1/2 teaspoon): Just the right amount to bring out the salmon’s natural flavor without overpowering.
- Black pepper (1/4 teaspoon): Adds gentle heat and complements the fresh herbs perfectly.
- Lemon zest (from 1 lemon): Gives the salmon bright, citrusy notes—don’t skip it!
- Fresh parsley (1/4 cup, finely chopped): For a fresh, grassy base in your French herb salsa.
- Fresh tarragon (2 tablespoons, finely chopped): Adds a subtle aniseed fragrance that elevates the whole dish.
- Fresh chives (2 tablespoons, finely chopped): Mild onion flavor and pop of green color.
- Fresh dill (1 tablespoon, finely chopped): Classic with salmon, adds freshness and flair.
- Shallot (1 small, minced): Provides gentle sweetness and depth to the salsa.
- Capers (1 tablespoon, rinsed and chopped): Briny bites that give your salsa an irresistible tang.
- Dijon mustard (2 teaspoons): For that French touch and a creamy zing in the salsa.
- Red wine vinegar (2 tablespoons): Delivers balancing acidity and brightness to the salsa verde.
- Extra virgin olive oil (1/4 cup): Use your favorite for luscious texture and all those heart-healthy benefits.
How to Make Slow-Roasted Salmon with French Herb Salsa
Step 1: Prepare the Oven and Salmon
First things first: preheat your oven to a gentle 275°F (135°C) and line a baking sheet with parchment paper. Place your skinless salmon fillet on the sheet, and take a minute to really appreciate its rich color. Brush it evenly with olive oil, then sprinkle with kosher salt, black pepper, and all that fragrant lemon zest. This isn’t just about seasoning—it’s about setting the stage for succulent, fork-tender bites.
Step 2: Slow-Roast the Salmon
Slide the prepared salmon into the oven and let it roast for 25 to 35 minutes. The low, slow heat is the secret behind the gentle, moist texture that makes slow-roasted salmon with French herb salsa so special. Test it with a fork: when it flakes easily and is just opaque in the center, it’s ready. Don’t worry about overcooking—it’s a forgiving method!
Step 3: Prepare the French Herb Salsa
While the salmon works its slow-roasted magic, create your vibrant herb salsa. In a small bowl, combine the chopped parsley, tarragon, chives, dill, minced shallot, capers, Dijon mustard, and red wine vinegar. Now gently stream in the extra virgin olive oil while whisking, until the mixture glistens and comes together. Taste and adjust seasoning if you like—this fresh salsa will absolutely transform your salmon.
Step 4: Assemble and Serve
When your salmon is done, carefully transfer it to a serving platter. Spoon the herby French salsa generously over the top, letting it cascade down the sides. The aroma alone will draw everyone to the table! Serve it warm, or at room temperature; either way, the luscious salmon and zesty salsa are a flavor match made in heaven.
How to Serve Slow-Roasted Salmon with French Herb Salsa
Garnishes
For a finishing flourish, sprinkle extra chopped herbs or a bit more lemon zest over the plated salmon. A few whole capers or pretty dill fronds add lovely visual and flavor touches. Not only will your slow-roasted salmon with French herb salsa taste amazing—it will look downright gorgeous.
Side Dishes
This dish is perfectly complemented by simple sides. Try roasted new potatoes, blanched green beans tossed with olive oil, or a crisp green salad dressed with a lemony vinaigrette. The gentle richness of the salmon and bright, tangy salsa call for sides that are fresh, earthy, and light.
Creative Ways to Present
For guests, flake the slow-roasted salmon and serve on crostini with dollops of French herb salsa as a chic appetizer. Or try presenting it family-style on a large platter, nested among seasonal veggies or atop a bed of grains for a dinner-party centerpiece that encourages sharing and conversation.
Make Ahead and Storage
Storing Leftovers
Leftover slow-roasted salmon with French herb salsa keeps beautifully in an airtight container in the fridge for up to two days. The salsa’s flavors will continue to meld, making tomorrow’s lunch even more irresistible. Try it cold atop a salad or tucked into a sandwich.
Freezing
While freezing isn’t ideal for the herb salsa (as fresh herbs can lose their vibrancy), the roasted salmon itself can be frozen. Wrap portions of cooled salmon tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before enjoying.
Reheating
To gently reheat, place the salmon on a baking dish, cover loosely with foil, and warm in a 275°F oven until just heated through—about 10 minutes. Avoid microwaving, as it can dry out the fish. Serve with fresh or leftover salsa spooned over the top.
FAQs
Can I use a different type Main Course
Absolutely! While salmon is classic, this gentle slow-roasting method works beautifully with Arctic char, steelhead trout, or even cod. Thicker fillets are best, and you may need to adjust the roasting time slightly based on their thickness.
Can I make the French herb salsa in advance?
Yes, the salsa can be made up to a day ahead. Simply store it in the refrigerator in a tightly sealed jar. Let it come to room temperature and give it a quick stir before spooning over your slow-roasted salmon with French herb salsa.
What can I substitute for tarragon if I can’t find it?
No tarragon? No problem! Try using a little more parsley or add a pinch of fresh basil for a slightly different herbal note. The entire concept behind French herb salsa is flexibility—use what’s fresh and available.
How do I know when the salmon is perfectly cooked?
The salmon should look opaque and flake easily with a fork, but still feel moist and tender. You can gently test the thickest part with a fork—if it gives way, it’s ready. Remember, this technique is forgiving so it’s hard to overcook!
Is this recipe suitable for meal prep?
Definitely. Slow-roasted salmon with French herb salsa is delicious served cold or at room temperature, making it ideal for make-ahead lunches, picnics, or quick weeknight dinners. Keep the salsa and salmon separate until just before serving for best results.
Final Thoughts
If you’ve never tried slow-roasted salmon with French herb salsa, you’re in for a treat that’s as good for a special occasion as it is for a laid-back supper. With its easy technique and fresh flavor punch, this is a recipe you’ll want to return to again and again—so gather your herbs and salmon, and let the compliments roll in!
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Slow-Roasted Salmon with French Herb Salsa Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Elevate your dinner with this Slow-Roasted Salmon with French Herb Salsa recipe. Tender salmon fillet, seasoned with olive oil, herbs, and zesty lemon, is roasted to perfection and topped with a vibrant herb salsa. A flavorful and elegant dish that is sure to impress!
Ingredients
Salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- zest of 1 lemon
French Herb Salsa:
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
- 1 small shallot (minced)
- 1 tablespoon capers (rinsed and chopped)
- 2 teaspoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
Instructions
- Preheat oven: Preheat oven to 275°F (135°C) and line a baking sheet with parchment paper.
- Prepare salmon: Place salmon fillet on the baking sheet, brush with olive oil, season with salt, pepper, and lemon zest.
- Roast salmon: Roast for 25-35 minutes until just cooked through.
- Make herb salsa: In a bowl, combine parsley, tarragon, chives, dill, shallot, capers, mustard, and vinegar. Slowly whisk in olive oil.
- Finish and serve: Spoon herb salsa over the roasted salmon before serving.
Notes
- This dish pairs well with roasted potatoes or a green salad.
- Leftover salmon can be used in salads or sandwiches.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 0g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 80mg
