Lemon-Shallot-Caper Salmon
Serves 415 mins prep30 mins cook
A delicious slow-roasted salmon dish topped with a flavorful date-walnut crumble. The combination of shallots, capers, lemon zest, and honey enhances the salmon, while the crumble adds a textural contrast. Perfect for a healthy dinner!
0 servings
What you need
Instructions
1: Preheat the oven to 275°F and line a sheet pan with parchment paper. 2: Make the shallot-caper oil by mixing olive oil, shallots, capers, lemon zest, lemon juice, honey, salt, and red pepper flakes in a small bowl. 3: Add the salmon to the sheet pan and spoon the shallot-caper oil over the top. Place it in the oven for 30 minutes. 4: While the salmon roasts, chop the dates, walnuts, arugula, and basil on a cutting board. Add lemon zest, salt, and pepper, and chop until well combined to form a crumble. 5: To assemble, spread the avocado on a plate and top it with flaked salmon, followed by the crumble and tahini.View original recipe