Slow-Roasted Lemon Dill Salmon with Olives
This Slow-Roasted Lemon Dill Salmon with Olives is a flavorful, nutrient-dense dish packed with anti-inflammatory ingredients. Salmon is rich in omega-3 fatty acids, which help reduce inflammation and support heart and brain health. Olives and olive oil provide additional healthy fats and antioxidants, while fresh herbs like dill and parsley offer powerful anti-inflammatory compounds. Lemon and garlic not only enhance the flavor but also support immune health and digestion. Slow-roasting the salmon at a low temperature ensures a tender, buttery texture while preserving its beneficial nutrients. This dish is both nourishing and delicious—perfect for an easy, wholesome meal!
Ingredients
1–1.5 lbs salmon fillet
½ red onion, thinly sliced
1 lemon, sliced into rounds
¼ cup chopped dill
¼ cup chopped parsley
⅓ cup green Castelvetrano olives, sliced
⅓ cup cherry or grape tomatoes, sliced in half
4 tablespoons olive oil
2 garlic cloves, crushed
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
Instructions
Preheat the oven to 275°F.
Add the thinly sliced onion, sliced olives, and sliced tomatoes to a baking dish. Drizzle with olive oil and add four lemon slices.
Place the salmon fillet over the vegetables and drizzle generously with olive oil.
Season the salmon with salt, black pepper, and red pepper flakes. Spread the crushed garlic over the salmon using your fingers or a brush to evenly coat the top.
Sprinkle the chopped dill and parsley over everything, then squeeze fresh lemon juice over the salmon.
Bake for 30–40 minutes, until the salmon flakes easily with a fork. If using a fillet larger than 1.2 pounds, the cooking time may be longer.
