Slow-Roasted Salmon with Dill Horseradish Sauce
Servings: 7
Calories: 162kcal
Ingredients
For the salmon:
- 1 (3-pound/1.4-kilogram) whole salmon fillet, pin bones removed
- 1 tablespoon (15 mL) extra-virgin olive oil
- Kosher or fine sea salt
- Freshly ground black pepper
For the dill horseradish sauce:
- ½ cup (118 mL) mayonnaise (use soy-free mayo if Paleo; use egg-free mayo if needed)
- ¼ cup (60 g) fresh horseradish root, finely grated
- ¼ cup (6 g) fresh dill, chopped
- 1 tablespoon (15 mL) distilled white vinegar
- Kosher or fine sea salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 275°F.
- Place the salmon skin-side down on a baking sheet lined with parchment paper. Rub the fillet with olive oil and liberally season with salt and pepper.
- Transfer the salmon to the oven and roast for about 30 minutes, until the salmon is cooked through and flakes easily with a fork.
- While the salmon cooks, make the dill horseradish sauce. Combine the mayonnaise, grated horseradish, dill, and vinegar together in a small bowl and mix well. Season with sea salt and black pepper, to taste. Store the sauce in the refrigerator until ready to serve.
- Serve the salmon with the dill horseradish sauce.
Nutrition
Calories: 162kcal | Carbohydrates: 1g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 113mg | Potassium: 135mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg