As the sun begins to dip below the horizon, painting the sky with warm hues, there’s something incredibly soothing about preparing a comforting meal in my kitchen. That’s when I discovered the elegant delight of Slow-Roasted Salmon with Walnut-Olive Vinaigrette—a dish that not only elevates a simple weeknight but also impresses at weekend gatherings. The beautiful aromas of smoked paprika and fresh lemon zest mingle in the air, instantly lifting my spirits.
This recipe marries the richness of perfectly cooked salmon with a vibrant, savory vinaigrette that truly makes each bite unforgettable. I love how versatile it is—whether you’re hosting friends or simply indulging in a moment of self-care with a home-cooked meal, this dish never fails to satisfy. Let’s dive into this culinary adventure that transforms ordinary ingredients into a masterpiece made right in your own kitchen!
Why Choose Slow-Roasted Salmon with Walnut-Olive Vinaigrette?
Simplicity at its best: This recipe transforms the classic salmon dinner into something extraordinary with minimal effort.
Rich, Savory Flavor: The combination of smoked paprika, fresh lemon zest, and walnut-olive vinaigrette creates a taste sensation that dances on your palate.
Versatile: Whether it’s a cozy weeknight meal or a celebratory feast, this dish fits perfectly in any setting.
Nutritious Comfort: Enjoy the health benefits of salmon along with the crunch of nuts and the tang of olives—comfort food you can feel good about!
And if you’re looking to explore more incredible fish recipes, be sure to check our guide on healthy seafood dishes.
Ingredients for Slow-Roasted Salmon with Walnut-Olive Vinaigrette
For the Salmon
• Extra-virgin olive oil – 3/4 cup, divided; this oil is key for both flavor and keeping the salmon moist during roasting.
• Smoked paprika – 1 tablespoon; adds depth and a hint of smokiness to the fish.
• Grated lemon zest – 1 tablespoon; brightens the entire dish with its fresh aroma.
• Fresh lemon juice – 3 tablespoons; complements the salmon beautifully and elevates the vinaigrette flavor.
• Side of salmon – 1 (2 1/2-pound); be sure to select a fresh piece to enjoy the full flavor experience.
• Kosher salt – 2 1/2 teaspoons, divided; seasoning helps enhance all the rich flavors.
• Black pepper – 3/4 teaspoon, divided; a simple addition that balances the dish perfectly.
For the Vinaigrette
• Fresh flat-leaf parsley – 1/2 cup, finely chopped; adds a fresh green element to this vibrant sauce.
• Walnuts – 1/4 cup, toasted and finely chopped; the perfect crunchy addition that pairs wonderfully with the salmon.
• Champagne vinegar or white wine vinegar – 1/4 cup; this brings brightness and balance to the vinaigrette.
• Kalamata olives – 1/4 cup, pitted and chopped (about 1/3 cup); these olives provide a savory umami kick.
• Castelvetrano olives – 1/4 cup, pitted and chopped (about 1/3 cup); their sweet and mild flavor complements the other ingredients beautifully.
This delicious dish not only satisfies your cravings but also adds a burst of flavor to any dinner table. Enjoy crafting this Slow-Roasted Salmon with Walnut-Olive Vinaigrette; it’s a meal that nourishes both body and soul!
How to Make Slow-Roasted Salmon with Walnut-Olive Vinaigrette
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Preheat your oven to 325°F, positioning the rack in the middle. This ensures even cooking, allowing the heart of your salmon to become perfectly tender.
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Whisk together 1/2 cup of olive oil and smoked paprika in a small bowl. Set aside 1 tablespoon of this oil mixture, then stir in the grated lemon zest and fresh lemon juice to create a lively marinade.
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Prepare the salmon by placing it in a large baking dish. Generously sprinkle both sides with 2 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Tucking the tapered end under can help it fit snugly in the dish.
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Pour the lemon-paprika mixture over the salmon, lovingly coating it. Bake in your preheated oven for 30 to 35 minutes, spooning that delicious marinade over the fish every 10 minutes until it flakes easily with a fork.
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Let rest for 5 minutes after removing the salmon from the oven. This helps the juices redistribute, ensuring every bite is succulent.
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Combine in a small bowl the chopped parsley, toasted walnuts, Champagne vinegar, olives, and the remaining 1/4 cup of olive oil. Season this vibrant vinaigrette with the reserved salt and pepper.
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Lift the salmon carefully from the baking dish using two large spatulas, and transfer it to a large platter. Dispose of any leftover lemon-paprika mixture in the baking dish.
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Spoon the walnut-olive vinaigrette generously on top of the salmon. Drizzle with the reserved oil mixture, and serve warm or at room temperature for an unforgettable meal.
Optional: Garnish with extra lemon zest or fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Storage Tips for Slow-Roasted Salmon with Walnut-Olive Vinaigrette
Room Temperature: Serve your salmon warm or at room temperature, but avoid leaving it out for more than 2 hours to ensure food safety.
Fridge: Store any leftover salmon in an airtight container in the fridge for up to 3 days. The vinaigrette can be stored separately for better flavor retention.
Freezer: If you wish to freeze the salmon, wrap it tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: For best results, reheat salmon gently in the oven at 300°F until warmed through, about 10-15 minutes, to keep it moist. Enjoy the flavors of your Slow-Roasted Salmon with Walnut-Olive Vinaigrette even days later!
Make Ahead Options
Preparing Slow-Roasted Salmon with Walnut-Olive Vinaigrette in advance is a fantastic way to save time without compromising on flavor! You can marinate the salmon up to 24 hours prior, allowing the flavors to absorb beautifully—just ensure it’s covered tightly to maintain its freshness. The walnut-olive vinaigrette can also be made up to 3 days in advance; simply store it in an airtight container in the refrigerator. When it’s time to serve, bake the marinated salmon straight from the fridge—just add a couple of minutes extra to the cooking time. This way, you’ll enjoy a delightful meal with minimal effort, perfect for busy weeknights!
Variations & Substitutions for Slow-Roasted Salmon with Walnut-Olive Vinaigrette
Feel free to tailor this delectable recipe to your taste buds and dietary preferences.
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Gluten-Free: Ensure all dressings and additions use gluten-free vinegar and ensure there are no hidden gluten ingredients in your seasonings.
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Nut-Free: Substitute the walnuts with toasted sunflower seeds for a similar crunch without the nuts. The flavor will still be delightful!
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Olive Oil Swap: Experiment with avocado oil in place of olive oil for a different, yet still rich, flavor profile that complements the fish beautifully.
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Herb Swap: Replace parsley with fresh dill or cilantro for a refreshing twist. Both herbs elevate the dish in their own unique way!
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Spicy Kick: Add a pinch of cayenne or red pepper flakes to the vinaigrette for some heat. It beautifully contrasts with the richness of the salmon.
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Citrus Burst: Incorporate lime or orange juice along with lemon for a vibrant citrus explosion in the vinaigrette, enhancing the overall brightness of the dish.
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Mix & Match Olives: Use green olives instead of kalamata for a milder flavor, or try adding a mix of your favorite olives to create a depth of taste that’s uniquely yours.
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Side Variations: Pair with quinoa or a warm grain salad instead of traditional sides for a hearty and healthy option—versatility at its finest!
Each variation brings a new adventure to this recipe, so don’t hesitate to experiment and find your favorite combination!
What to Serve with Slow-Roasted Salmon with Walnut-Olive Vinaigrette?
Creating the perfect meal to accompany this sumptuous salmon will elevate your dining experience to new heights.
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Roasted Asparagus: This green veggie brings a delightful crunch and earthy flavor that complements the richness of the salmon beautifully.
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Couscous Salad: Fluffy couscous tossed with fresh herbs and lemon adds a light, nutty element, enhancing the dish’s vibrant flavors.
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Garlic Mashed Potatoes: Creamy and comforting, these mashed potatoes provide a fluffy canvas that soaks up the flavorful vinaigrette, making each forkful heavenly.
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Quinoa Pilaf: A protein-packed side with a subtle nutty flavor and varied textures that harmonize wonderfully with the tender salmon.
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Sautéed Spinach: Quick and simple, the slight bitterness of spinach provides a refreshing contrast that balances the dish while adding a pop of color.
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Chardonnay: A crisp, oaked Chardonnay pairs seamlessly with the richness of the salmon and the tangy notes of the vinaigrette, creating a perfect harmony.
Expert Tips for Slow-Roasted Salmon with Walnut-Olive Vinaigrette
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Quality Salmon: Choose fresh, high-quality salmon for the best flavor and texture. It makes a world of difference in your final dish.
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Marinade Time: If you can, let the salmon marinate for up to 30 minutes before baking. This enhances the flavor, making the smoked paprika and lemon zest shine.
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Watch the Bake: Avoid overcooking! Check the salmon at the 30-minute mark; it should flake easily with a fork but remain moist.
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Vinaigrette Balance: Taste your vinaigrette before serving. Adjust with more vinegar or lemon juice if you desire a brighter flavor to complement the rich salmon.
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Serving Suggestion: Pair this dish with a simple side salad or roasted vegetables for a complete meal that feels elegant yet comforting.
These tips ensure your Slow-Roasted Salmon with Walnut-Olive Vinaigrette will shine at your dinner table!
Slow-Roasted Salmon with Walnut-Olive Vinaigrette Recipe FAQs
What type of salmon should I choose for optimal flavor?
Absolutely! When selecting salmon, aim for fresh, sustainably sourced salmon like wild-caught or farmed Atlantic salmon. Look for firm, bright-colored flesh with a moist appearance. Avoid pieces with dull color or dark spots, as these can indicate lower quality. If possible, ask your fishmonger for recommendations based on freshness.
How should I store leftover salmon?
Very important! Store leftover salmon in an airtight container in the refrigerator for up to 3 days. For the vinaigrette, keep it in a separate container; it will maintain its freshness better that way. Make sure to consume it within the suggested timeframe to ensure the best flavor and safety.
Can I freeze the salmon after cooking?
Absolutely! To freeze your Slow-Roasted Salmon with Walnut-Olive Vinaigrette, first let it cool completely. Wrap it tightly in plastic wrap, ensuring no air pockets are left, and then wrap it in aluminum foil for added protection. It can be stored in the freezer for up to 2 months. To reheat, thaw it in the fridge overnight, then warm gently in the oven at 300°F for about 10-15 minutes, preserving its moisture and flavor.
What if my salmon is overcooked? How can I fix it?
Oh no! If your salmon turns out overcooked, don’t despair. While it may be a bit dry, you can enhance its moisture by drizzling some extra vinaigrette or a bit of olive oil over the top before serving. Another option is to flake the salmon and mix it into a salad or pasta dish, which can help reintroduce moisture in the final presentation.
Are there any dietary considerations I should be aware of?
Very much so! If you have allergies, remember that both walnuts and olives can be common allergens. For those with nut allergies, you can substitute the walnuts with pumpkin seeds or sunflower seeds, which will add a delightful crunch without compromising flavor. Always double-check ingredient labels, especially for the vinaigrette, to ensure no hidden allergens are present.
How long should I let the salmon rest after baking?
A fantastic question! After removing your salmon from the oven, let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the fish, making for a more tender and flavorful bite. Skipping this step could result in a slightly drier texture, so don’t rush!
Savor Slow-Roasted Salmon with Walnut-Olive Vinaigrette
Ingredients
Equipment
Method
- Preheat your oven to 325°F, positioning the rack in the middle.
- Whisk together 1/2 cup of olive oil and smoked paprika in a small bowl.
- Prepare the salmon by placing it in a large baking dish and seasoning it.
- Pour the lemon-paprika mixture over the salmon, and bake for 30 to 35 minutes.
- Let rest for 5 minutes after removing from oven.
- Combine vinaigrette ingredients in a small bowl.
- Lift the salmon carefully from the baking dish and transfer it to a large platter.
- Spoon the walnut-olive vinaigrette generously on top and serve warm.