Slow Roasted Salmon with Herby Chimichurri

Serves 2

• 1 pound salmon filet, skin removed and sliced half to make two 8-ounce pieces

• 1 teaspoon kosher salt, divided

• 4 tablespoons extra virgin olive oil, divided

• 1 teaspoon white vinegar

• 1 tablespoon minced scallions

• 1 tablespoon minced fresh thyme leaves

• 1 tablespoon minced fresh mint leaves

• 1/2 teaspoon minced fresh garlic

• 1/2 tablespoon minced fresh jalapeño

• 1/2 teaspoon fresh lemon zest

Preheat the oven to 225 degrees F.

Place 1 tablespoon of extra virgin olive oil in baking dish just big enough to fit the two salmon pieces. Place the salmon in the dish, coat the top of the salmon with an additional 1 tablespoon of extra virgin olive oil and sprinkle each piece evenly with 1/2 teaspoon of kosher salt.

Place in the oven and cook for 30-35 minutes until the thickest part of the salmon easily flakes away with a fork. If you like it cooked longer, you can keep it in the oven for an additional 5-10 minutes. You may seem some white proteins leak out of the salmon, if you do, just scrape them off and discard. Remove from the oven, cover with tin foil, and allow to rest for 5-10 minutes.

While the salmon is roasting, whisk together the remaining 2 tablespoons of extra virgin olive oil and remaining 1/2 teaspoon of kosher salt with the vinegar, scallions, thyme, mint, garlic, jalapeño, and lemon zest.

Once the salmon has rested, transfer to a serving dish and top with the chimichurri. Serve warm or at room temperature.