Roasting a large salmon fillet low-and-slow in the oven ensures that the fish stays moist and flavorful.  For this unique recipe, the fish is placed on a bed of lemon slices and a flavorful marinade of olive oil, harissa paste, and garlic, and is then baked in a 275 degree oven for about 30 minutes total.  The fish is also topped with the same flavorful marinade, and is basted about halfway through cooking.

The salmon is flaked into large pieces for the serving platter, and is brightened up with a squeeze of lemon juice and some fresh herbs.  And by the way, harissa paste is something I highly recommend you keep a jar of in your fridge; this Tunisian chili pepper paste is excellent whisked into a vinaigrette, used on your favorite grilled or roasted protein, and even works wonders to spice up a weekend egg dish.

(To view this recipe, click on the following link: https://www.bonappetit.com/recipe/slow-roasted-salmon-with-harissa)

Tagged: Bon Appetit, Bon Appetit magazine, chives, fresh herbs, garlic, harissa paste, lemons, olive oil, roasted salmon, salmon, salmon fillet, slow-roasted salmon, slow-roasted salmon with harissa