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Slow Roasted Salmon with Citrusy Arugula Salad

Slow Roasted Salmon with Citrusy Arugula Salad

If I had to pick a favorite fish, I would have to say salmon! Not only was it the only fish everyone in my family liked growing up, it’s also readily available, versatile, and has great flavor without being too fishy. In this recipe, I slather a side of salmon with whole grain mustard and apricot jam before slowly roasting it in the oven. The mustard and jam are tangy and sweet, almost like honey mustard, and the fish get super tender when it’s cooked slowly. It’s a 3 ingredient preparation that’s as delicious as it is easy. I love pairing the rich, fatty salmon with a crunchy, bright salad! This one is a perfect mixture of textures and flavors, from tender greens, crunchy, licorice-y fennel to pops of fresh citrus and crunchy, toasted nuts. All of that gets dressed in a punchy, spicy vinaigrette – you can adjust the cayenne to your liking! – and the result is a symphony of flavors that pair perfectly with the salmon. This is an impress-your-friends-at-a-dinner-party meal that comes together with minimal effort!

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