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This Is the Secret to the Best Roasted Salmon

Mad Genius @justinchapple shares a platter of big, bold flavors with his Slow-Roasted Salmon with Walnut-Olive Vinaigrette recipe.

10/23/2021 12:30:00 AM

Mad Genius justinchapple shares a platter of big, bold flavors with his Slow-Roasted Salmon with Walnut-Olive Vinaigrette recipe.

In this week's episode of 'Mad Genius: Home Edition,' Justin Chapple roasts salmon low and slow and finishes it off with a walnut-olive vinaigrette.

Food & WineCulinary Director-at-Large Justin Chapple offers "the most delicious, succulent salmon you've ever had"-the secret? Low and slow roasting. Enter his recipe forslow-roasted salmon with walnut-olive vinaigrette, a recipe that comes together in just under an hour and only has two steps. It's a simple meal that's ideal for when you want high flavor impact with low effort (and not to mention, incredibly tender salmon). Keep reading for Justin's step-by-step method and follow along with the video above.

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Marinate and Roastbaking dish.The marinade, consisting of extra-virgin olive oil, smoked paprika, lemon zest, and lemon juice, goes on next. Then, take the side of salmon and roast it in a 325°F oven for 30 to 35 minutes-the low temperature and longer cook time will "allow the fat to render really gently," he says. Don't forget to baste it every 10 minutes with the lemon-paprika liquid so that it stays juicy.

Prepare Your VinaigretteOnce the salmon is done cooking, it needs to rest for five minutes. In the meantime, you can make the vinaigrette. Whisk together the champagne vinegar (or white wine vinegar), extra-virgin olive oil, flat-leaf parsley, toasted walnuts, and both types of olives in a small bowl, seasoning with salt and pepper. If you'd like to get a head-start on the recipe, you can make the vinaigrette two days ahead of time and store it in an airtight container at room temperature. headtopics.com

EnjoyAfter the salmon has rested and your vinaigrette is ready, you're all set to serve it. Transfer the salmon from the baking dish to a large platter (or, leave it in the baking dish if you'd prefer) and spoon the vinaigrette on top, drizzling a little of the reserved paprika-oil mixture as well. Feel free to eat it warm or at room temperature-either way, you're in for a treat.

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