Roasted salmon with citrus salsa verde

Ingredients

• Atlantic salmon

  Fish, wild, raw

  400g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Orange zest

  1 orange or 4g

• Lemon zest

  1 lemon or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Kosher Salt

  Kosher, David's

  2 tsp or 12g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Parsley

  Raw

  ½ cup or 30g

• Garlic

  Raw

  1 clove or 3g

• Orange juice

  4 tbsp or 62g

• Lemon juice

  Raw

  2 tbsp or 30g

• Paprika

  Spices

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ½ cup or 108g

Directions

1. Preheat oven to 250°. Combine shallot, half of orange zest, half of lemon zest, and 1 Tbsp. oil in a small baking dish just large enough to fit salmon. Season salmon with salt and coat with zest mixture.
2. Bake fish until fillet is just opaque in the center and flakes with a fork, 30–35 minutes.
3. Meanwhile, mix cilantro, parsley, garlic, paprika, remaining zests, and ½ cup oil in a medium bowl. Stir in orange and lemon juice and season citrus salsa verde with salt just before spooning over fish.