Slow roasted salmon with fresh herb crust recipe

We can’t get enough of this light and tasty slow roasted salmon with fresh herb crust recipe with Broccoli Romesco Sauce from vegan and Paleo chef Jesa Henneberry
Serves 6

Salmon ingredients:

1 orange, thinly sliced
1 lemon, thinly sliced
1 3-pound piece salmon fillet
1tbsp extra virgin olive oil
Zest and juice of one lemon
3 cloves garlic minced
3tbsp chopped fresh tarragon leaves
3tbsp chopped fresh rosemary leaves
Kosher salt and pepper
Fresh lemon wedges to serve

Romesco sauce ingredients:

½ lb broccoli, cut into small florets
¼ cup walnut halves, chopped
2tbsp extra virgin olive oil
1 clove of garlic, minced
1tsp crushed red pepper flakes
2tbsp white balsamic vinegar
Salt and pepper

Preheat oven to 375° F. Line a glass baking dish with lemon and orange slices.

Drizzle salmon fillet with olive oil and lemon juice, rub to coat evenly and season with salt and pepper.

Combine the lemon zest, minced garlic, tarragon and rosemary leaves in a small mixing bowl. Sprinkle the salmon with herb mixture and press in to adhere. Place the herb crusted salmon skin side up on top of the citrus slices and place in the oven to roast until opaque and cooked throughout, about 20-25 minutes.

Place the broccoli florets in a steamer basket fitted into a pot with about 1” of water in it. Steam until tender. Remove from heat. Toast the walnuts in the preheated oven on a baking sheet until golden brown – about 10 min.

Put toasted nuts, garlic and red pepper flakes in the bowl of a small food processor along with olive oil and pulse until into a coarse paste. Add the steamed broccoli, vinegar and 1 tablespoon of water, continue to pulse into desired consistency, adding additional water in 1-tablespoon increments to thin as necessary. Season with salt and pepper.

Using 2 large spatulas, carefully transfer the salmon to a platter and serve with broccoli sauce and fresh lemon wedges.