Imagine a roasted salmon dressed with a vibrant vinaigrette made of chopped olives, toasted walnuts, and fresh parsley. This bold creation is the result of basting the salmon in a mix of smoked paprika and lemon. The combination of basting and slow roasting ensures mouthwatering tenderness, while the walnut-olive vinaigrette brings a delightful, briny crunch.
For a more visually appealing dish, opt for skinless salmon. To truly savor the nutty essence of walnuts, toast them in a 350°F oven for approximately 12 minutes.
Active Time: 20 mins | Total Time: 50 mins | Servings: 6
Table of Contents
Ingredients
- ¾ cup extra-virgin olive oil, divided
- 1 tablespoon smoked paprika
- 1 tablespoon grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 (2 1/2-pound) side of salmon
- 2 ¾ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- ½ cup finely chopped fresh flat-leaf parsley
- ¼ cup walnuts, toasted and finely chopped
- ¼ cup Champagne vinegar or white wine vinegar
- ¼ cup pitted kalamata olives, chopped (about 1/3 cup)
- ¼ cup pitted Castelvetrano olives, chopped (about 1/3 cup)
Instruction
- Preheat oven to 325°F with rack in middle position. Whisk together 1/2 cup oil and paprika in a small bowl. Set aside 1 tablespoon of oil mixture; stir lemon zest and juice into the remaining oil mixture in a small bowl. Place salmon in a large baking dish; sprinkle both sides with 21/2 teaspoons salt and 1/2 teaspoon pepper. Tuck the tapered end of the salmon under if needed to fit in the dish. Pour lemon-paprika mixture over the salmon. Bake in preheated oven until the thickest part of the salmon flakes easily with a fork, 30 to 35 minutes, spooning lemon-paprika mixture in the baking dish over the salmon every 10 minutes. Remove from oven; let rest for 5 minutes.
- Whisk together parsley, walnuts, vinegar, olives, and remaining 1/4 cup oil in a small bowl. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Using 2 large spatulas, carefully lift the salmon from the baking dish, and transfer it to a large platter; discard the remaining lemon-paprika mixture in the baking dish. Spoon walnut-olive vinaigrette on salmon. Drizzle fish with a reserved oil mixture. Serve warm or at room temperature.
Make ahead
Vinaigrette can be made 2 days in advance and stored in an airtight container at room temperature.
