Slow Roasted Salmon

Ingredients

• 1 pound baby potatoes, (scrubbed and halved)
• 4 teaspoons fresh thyme leaves ((divided))
• 2 teaspoons dried rosemary ((divided))
• Kosher salt
• Black pepper
• 5 garlic cloves, (minced (divided))
• Extra virgin olive oil
• 1 pound salmon fillet
• 1 lemon, (halved)

Steps

1. 1

   Season the potatoes. Preheat the oven to 450°F. Put the potatoes in a large mixing bowl and season with 1 teaspoon of fresh thyme leaves, 1 teaspoon dried rosemary, and a big pinch or two of salt and pepper. Add 2 teaspoons minced garlic and 2 tablespoons olive oil. Toss to make sure the potatoes are well coated.

2. 2

   Roast the potatoes. Arrange the potatoes, cut side down, on a sheetpan or baking dish. Roast in the heated oven for 25 minutes. Meanwhile, remove the salmon from the refrigerator and season with salt and pepper on both sides. Set aside at room temperature while the potatoes roast.

3. 3

   Get ready to roast the salmon. Remove the potatoes from the oven and turn the heat down to 250°F. Push the potatoes to one side of your pan to make room for the salmon. Brush the pan with a bit of olive oil, then add the salmon. Drizzle about 3 to 4 tablespoons extra virgin olive oil over the salmon fillet. Spread the remaining fresh garlic on top (I use the back of a spoon to spread the garlic evenly all over the fish fillet). Sprinkle with the remaining fresh thyme and dried rosemary.

4. 4

   Slow roast the salmon. When the temperature has lowered to 250°F, return the salmon and potatoes to the oven for 15-18 minutes for medium rare, or up to 25 minutes for medium, depending on thickness of fish (see note).

5. 5

   Finish and serve. Squeeze some fresh lemon juice on top of the salmon. Serve immediately.