Slow Roasted Sockeye Salmon With Summer Farro Salad

Name: Slow Roasted Sockeye Salmon With Summer Farro Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Slow Roasted Sockeye Salmon; 1 pound sockeye salmon filet; 1 tablespoon olive oil; 1/2 teaspoon salt; Lemon wedges and fresh snipped chives for serving; Summer Farro Salad; 2 cups cooked farro; 2 cups chopped tomatoes; 1 medium cucumber, chopped; 3 ounces feta cheese, crumbled; 1/2 cup (loose packed) of basil, mint, parsley, or a mix, roughly chopped; 1/4 cup thinly sliced red onion; 1/4 cup olive oil; 2 tablespoons lemon juice; salt and pepper to taste

Servings: persons

Slow Roasted Sockeye Salmon
1 pound sockeye salmon filet
1 tablespoon olive oil
1/2 teaspoon salt
Lemon wedges and fresh snipped chives for serving
Summer Farro Salad
2 cups cooked farro
2 cups chopped tomatoes
1 medium cucumber, chopped
3 ounces feta cheese, crumbled
1/2 cup (loose packed) of basil, mint, parsley, or a mix, roughly chopped
1/4 cup thinly sliced red onion
1/4 cup olive oil
2 tablespoons lemon juice
salt and pepper to taste

1
Preheat oven to 275 degrees.
2
Spread 1/2 Tbsp olive oil on the bottom of a baking sheet, then top with the salmon, skin side down. Spread the remaining 1/2 Tbsp olive oil evenly over the top of the fish, and sprinkle evenly with the salt.
3
Place fish in oven, and bake at 275, until fish is cooked through and flakes apart easily, about 20-25 minutes (although this timing may vary depending on the thickness of your filet).
4
Remove fish from pan, break into serving-sized pieces (I find it's hard to cut cleanly after slow roasting), and transfer to a serving plate. Squeeze the juice from a few lemon wedges over the fish and top with fresh chives before serving.
5
Combine all ingredients of the salad in a large bowl, and mix well. Season to taste with salt and pepper as needed.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Slow Roasted Sockeye Salmon, 1 pound sockeye salmon filet, 1 tablespoon olive oil, 1/2 teaspoon salt, and more.

Yes, Slow Roasted Sockeye Salmon With Summer Farro Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!