Slow-Roasted Salmon with Walnut-Olive Vinaigrette

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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


  • 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)


  1. 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.
  2. 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.

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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