Slow Roasted Salmon with Lemon and Butter Sauce

Perfectly cooked, juicy, slow roasted Salmon with a buttery, tangy sauce. Delicious and versatile for any meal and occasion. INTERMEDIATE - The technique of slow roasting salmon is perfect for beginners. Combined with preparing asparagus as a side dish makes this an intermediate recipe. Please read the post for the work flow and for tips on making this meal quickly and easily. (Making the salmon, is easy for beginners but the sauce is easier for those with some experience.)

📝 Ingredients

• 340 g fresh salmon fillets (cut into 4)
• 60 mL melted butter (1/4 cup or melted brown butter)
• Sea salt
• 1 lemon (juice (about 3 - 4 tbsp))
• 1 tbsp lemon zest ((from 1 lemon))
• Freshly cracked black pepper
• 60 mL melted butter (1/4 cup or melted brown butter)
• 2 tbsp lemon juice (about 1/2 lemon)
• 1/2 shallot (minced)
• 2 garlic cloves (minced)
• 2 tbsp water (or white wine)
• 1 tbsp heavy cream (35% fat minimum)
• Salt
• 1/2 tsp sugar
• 1/2 tbsp chopped dill
• 1/2 tbsp chopped parsley
• 450 g asparagus (1 lb. woody ends chopped)
• 1 tbsp oil / butter
• 3 tbsp drained capers
• 1/2 tbsp chili flakes (optional)
• salt to taste
• 1/2 medium red onion thinly sliced
• Spring salad mix

👨‍🍳 Instructions

1. 1--- Slow Roasted Salmon ---
2. 2When you buy the salmon, make sure to get 12 oz (or more) of the center belly cut of salmon, so you have evenly-sized salmon pieces. Pat dry the salmon, and cut it evenly into 4 portions that weight about 3 oz each (for light meals). See notes for preparing salmon for dinner, or as a larger meal.
3. 3Preheat oven to 250°F. Line a baking tray with parchment paper and brush the bottom with the melted butter (or brown butter). Sprinkle the buttered parchment paper with a little salt (where you would place the salmon). Place the salmon pieces on the tray with at least 1 - 1 ½ inches of space between each piece.
4. 4Generously brush the top and sides of the salmon pieces with butter. Drizzle some lemon juice (about ½ - 1 tbsp per piece) over the salmon, followed by some sea salt.
5. 5Place the salmon in the preheated oven and set the timer to 10 minutes. Cook time may vary between 12 - 20 minutes, depending on the thickness and weight of the salmon. Prepare the lemon butter sauce and asparagus while the salmon is cooking.
6. 6Check the doneness of your salmon after 10 minutes. A fork or thin sharp knife inserted into the thickest part of the salmon should go in easily with no resistance if it's done. OR you can check the internal temperature of the salmon - if it's 145°F, then it's done. Check every few minutes after the 10 minute mark. If the surface looks translucent, don't worry. The salmon is still perfectly cooked.
7. 7When the salmon is cooked, remove from the oven and brush the top with a little more butter (optional), and sprinkle some black pepper, and zest some lemon on top. Let the salmon rest for a few minutes.
8. 8--- Lemon Butter Sauce ---
9. 9Finely chop the garlic and shallots.
10. 10In a small saucepan, combine the melted butter and lemon juice with the garlic and shallots. Bring the mix to a simmer over medium-high heat, while whisking. Whisk until the sauce has emulsified.
11. 11Once the the mix is emulsified and the shallots and garlic have softened, add the sugar, water/white wine and cream. Season with salt to taste. Whisk until the sauce comes to a simmer. Remove from the heat and stir in the dill and parsley. The sauce is now ready to be served.
12. 12--- Asparagus ---
13. 13Cut the asparagus spears in half or into 3 pieces. Place a large non-stick pan over medium-high heat with the butter or oil.
14. 14When the butter / oil is hot, add the asparagus, capers and sprinkle with a generous pinch of sea salt. Leave the asparagus in the hot pan for 2 - 3 minutes to slightly char them. Add the chili flakes and red onions and toss to combine. Remove from the heat.
15. 15--- Serving ---
16. 16Place the asparagus on a serving platter, and carefully place the salmon over the asparagus (the salmon is very fragile, so use a spatula to move them). Sprinkle more chopped herbs (dill, parsley, or chives) on top.
17. 17Serve with a spring salad and the lemon butter sauce on the side.