The simplest, summeriest salmon!
- 1/4 cup extra virgin olive oil, (plus a bit more for the pan)
- 1 – 1 1/2 pounds wild salmon ((I used sockeye))
- 1 teaspoon salt, (plus a good pinch)
- freshly ground black pepper
- 3/4 pound tomatoes, (diced (about 1 1/2 cups))
- 1/2 cup Kalamata olives, (sliced)
- 1/2 cup marinated artichoke hearts, (chopped (use grilled marinated ones if you can find them))
- 1/3 cup very thinly sliced red onion or shallot
- 2 tablespoons balsamic vinegar
- 10–12 leaves fresh basil, (chiffonade (rolled up and thinly sliced))
- Preheat the oven to 275ºF and line a rimmed baking sheet with parchment paper. Drizzle with a little bit of olive oil.
- Place the salmon on the prepared baking sheet and season with a big pinch of salt and a few turns of black pepper
- In a medium bowl, gently toss the diced tomatoes, olives, red onion, 1/4 cup olive oil, vinegar, the teaspoon of salt and a little pepper. Arrange on top of the salmon and roast for 25-30 minutes, or until the salmon is just barely cooked through. (see note)
- Transfer the salmon to a serving platter. Garnish with fresh basil.
Cook time may vary depending on the type of salmon you’re using; wild salmon cooks faster than farmed because it tends to be leaner. Ditto for sockeye vs King. If your salmon isn’t cooked after 25 minutes, just check it every few minutes until it is. You want it to just barely flake with a fork, and the texture will be more tender than you might be used to if you haven’t slow roasted fish before.