Slow Roasted Salmon with Escarole, Capers & Lemon
Recipe type: Entree, Main, Fish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Slow roasting salmon is my new favorite trick. It really only takes 15 minutes longer than my quick roasting method , but the fish cooks more evenly and remains entirely luscious.
  • ½ large head Escarole, torn into bite-sized pieces
  • 2 cloves Garlic, thinly sliced
  • 2 Tbsp. Capers
  • ½ of a thin-skinned Lemon, very thinly sliced
  • 1½ Tbsp. Olive Oil, divided
  • 2 6-8 oz. skinless Salmon Fillets, preferably center-cut
  1. Preheat oven to 275°.
  2. Place the escarole, garlic, capers, and lemon slices in a rectangular baking dish. Toss with 1 Tbsp. olive oil, salt, and pepper. Place the salmon fillets atop the escarole. Drizzle the remaining oil over the fish and season the fish with salt and pepper.
  3. Roast until the salmon is just opaque and the greens have wilted down, about 30 minutes. Divide the escarole between warm plates and top with a salmon fillet.
Recipe by strawberryplum at