Slow-Baked Salmon with Warm Potato Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
Salmon is great for a quick weeknight meal because it cooks so quickly using high heat; however slow cooking your salmon, like we did in this recipe, results in a delicate, buttery texture that can’t be beat!



  1. Preheat the oven to 300˚ F. Remove 5 wide strips of zest from the orange with a vegetable peeler, then finely grate the remaining zest. Juice the orange into a large bowl and set aside. Combine the olive oil, orange zest strips, smashed garlic and red pepper flakes in a small casserole dish; season with 1/2 teaspoon each salt and pepper. Stir together 1 tablespoon tarragon, the minced garlic and grated orange zest in a small bowl; season with salt and pepper.
  2. Place the salmon skin-side down in the casserole dish and top with the tarragon-orange mixture. Bake until the salmon is cooked through but slightly pink in the middle, about 25 minutes.
  3. Meanwhile, put the potatoes in a large pot and cover with water by 2 inches; season generously with salt. Bring to a boil; cook until the potatoes are fork-tender, about 25 minutes. Add the green beans; cook until crisp-tender, about 5 minutes. Drain.
  4. Add the shallot, mustard and remaining 1 tablespoon tarragon to the reserved orange juice. Whisk to combine.
  5. Divide the salmon among plates. Strain the oil from the casserole dish and whisk into the orange dressing; season with salt and pepper. Add the potatoes and green beans to the dressing; toss well. Let stand until the potatoes absorb some of the dressing, about 3 minutes. Serve with the salmon.