HERB ROASTED SALMON WITH CITRUS VEGGIES

I have been working my way through @ciaosamin cook book Salt Fat Acid Heat. I highly recommend bc she does such a good job of giving fundamental guidelines for developing recipes, but allows you to experiment at making your own.

I am currently on the “acid” part which leads me to this creation: @ciaosamin slow roasted salmon on a bed of herbs, combined with some veggies and a dressing to make a healthy, weekday summer salad. Highly recommend and let me know what you think!

INGREDIENTS:
1 lb Salmon pieces (see recipe for slow roasted salmon below)
1 small red onion -macerated (macerated just means combining with a little white wine vinegar to soften and give it a delicious but less overpowering flavor)
4 Persian cucumbers
1 Avocado
2 Shaved beets (sliced and then grated)
1 lemon (lime would also work)

THE SALMON:
Create a bed of herbs (dill, chives, parsley) and place your piece of salmon skin side down. Make sure to salt both sides of your fish. (I removed the skin from the bottom which left some fattier pieces that kept the flavor but was nice at the end). Drizzle olive oil and bake on the bed of herbs for 45 min on 225. When it is done, the pieces flake apart and are incredibly tender.

THE REST:
Slice all your veggies and combine with your lemon. If you are making this for lunch, you can meal prep but adding your lemon to your cucumbers and beets (this way your avocado doesnt brown and you can do some of the prep work ahead of time). Top with your flaky salmon and more lemon juice, salt and pepper. You might have some leftover herbs from the salmon which you can chop and add into your salad.