Slow-Roasted Salmon with Walnut-Olive Vinaigrette

Ingredients

• ¾ cup extra-virgin olive oil, divided
• 1 tablespoon smoked paprika 
• 1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice
• 1 (2 1/2-pound) side of salmon
• 2 ¾ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• ½ cup finely chopped fresh flat-leaf parsley 
• ¼ cup walnuts, toasted and finely chopped
• ¼ cup Champagne vinegar or white wine vinegar
• ¼ cup pitted kalamata olives, chopped (about 1/3 cup)
• ¼ cup pitted Castelvetrano olives, chopped (about 1/3 cup) 

Description

1. Preheat oven to 325°F with rack in middle position. Whisk together 1/2 cup oil and paprika in a small bowl. Set aside 1 tablespoon oil mixture; stir lemon zest and juice into remaining oil mixture in small bowl. Place salmon in a large baking dish; sprinkle both sides with 21/2 teaspoons salt and 1/2 teaspoon pepper. Tuck tapered end of salmon under if needed to fit in dish. Pour lemon-paprika mixture over salmon. Bake in preheated oven until thickest part of salmon flakes easily with a fork, 30 to 35 minutes, spooning lemon-paprika mixture in baking dish over salmon every 10 minutes. Remove from oven; let rest 5 minutes.

2. Whisk together parsley, walnuts, vinegar, olives, and remaining 1/4 cup oil in a small bowl. Season with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Using 2 large spatulas, carefully lift salmon from baking dish, and transfer to a large platter; discard remaining lemon-paprika mixture in baking dish. Spoon walnut-olive vinaigrette on salmon. Drizzle fish with reserved oil mixture. Serve warm or at room temperature.

Make ahead

Vinaigrette can be made 2 days in advance and stored in an airtight container at room temperature.