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I had never tried this cooking method for fish before but I was glad I did
I had never tried this cooking method for fish before, I’m usually a sear on the stove top or grill on the grill kind of gal when it comes to salmon, but I thought I would give low and slow oven cooking a try. I was so glad I did. The slow-roasting allows the fat between the meat to melt keeping the fish moist and tender. No mess to clean up after either. Win-Win.
I served these Slow Baked Salmon Fillets with Apple and Onion Braised Cabbage with Bacon, delish combo!
Heat the oven to 250º F.
Line a cookie sheet with foil and spray with cooking spray, or brush with oil. Place the fish on, skin side down. Season with salt and pepper.
In a small bowl combine the herbs, lemon zest and oil. Mix well. Spoon evenly over fish. Allow to sit for 15 minutes at room temperature.
Place fish in oven and cook for 15 - 18 minutes, depending on thickness of fish, or done until your desired degree of doneness (I like mine a little on the rarer side, but it's hard to overcook at such a low temperature). Serve with lemon wedges, if desired.
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