Paleo Oven-Roasted Salmon with Tomato Relish
Why This Recipe Works
Fresh, wild-caught salmon is a staple of the paleo diet, but cooking it can be intimidating for even the most seasoned home cook. Oven roasting is a great hands-off approach, but often the price is an overcooked interior. To ensure that our fillets were perfectly cooked all the way through, we developed a hybrid roasting method, preheating the oven and baking sheet to 500 degrees and then turning down the heat just before placing the fish in the oven. The initial blast of high heat firmed the exterior of the fish; cutting a few small slashes in the skin rendered some excess fat. The fish cooked gently and stayed moist as the temperature slowly dropped. We paired our roasted salmon with a quickly marinated salad of fresh tomatoes, sweet basil, pungent shallots, and peppery olive oil. Mixing the vegetables with the dressing before cooking our salmon gave the shallots time to mellow and allowed all of the flavors to meld. The brightly flavored salad acted as a vibrant counterpoint to the rich salmon.