Slow Roasted Side of Salmon and Herb Salad with Lemon Vinaigrette
Preheat an oven to 200F. Oil a platter which you will use for cooking and serving the salmon with olive oil.
Arrange the salmon on the platter and sprinkle it with 1 teaspoon salt and 1/2 teaspoon pepper. Turn the salmon over and sprinkle it with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Spread the mayonnaise on the salmon evenly.
In the bowl to a food processor, combine the bread and pumpkin seeds and pulse until the mixture is fine crumbs. Season with salt and pepper. Place the bread crumb mixture onto the top of the salmon in an even layer. Bake on the top shelf of the oven until barely cooked, 40 to 45 minutes.
In the meantime, in a small bowl, whisk together the lime juice and olive oil. Season with salt. In a large bowl, toss together the mint leaves, parsley, arugula and basil leaves.
When the salmon is done, toss the herbs with the dressing and place on top of the fish. Garnish with lime wedges.
1 tablespoon extra virgin olive oil
1 whole salmon fillet, skinless and boneless (about 3 pounds)
Kosher salt and freshly ground black pepper
½ cup prepared mayonnaise
2 slices stale coarsely textured bread
½ cup pumpkin seeds
1 cup fresh spearmint leaves
1 cup fresh flat leaf parsley leaves
1 cup arugula
1 cup fresh basil leaves
Lime wedges as a garnish