Slow-Roasted Salmon with Spicy Radicchio and Olives
Salty cured black olives, spicy chile flakes and bitter radicchio leaves, which bake up crispy, combine to make the perfect foil for rich salmon.
Eight different toppings flavor slow-roasted salmon, with eight veggie-based sides, to shake up your usual weeknight dinner routine.
Slow-Roasted Salmon with Spicy Radicchio and Olives
45 minutes. Serves 4 to 6.
Ingredients
- 1 skinless side of salmon (2 to 2 1/2 pounds)
- 2 tablespoons olive oil, plus more
- Kosher salt and freshly ground black pepper
- 1 head of radicchio, leaves separated but kept whole
- 1/2 cup salt-cured black olives
- 1/2 to 1 teaspoon crushed red chile flakes
- 1 lemon, halved
Instructions
- Heat the oven to 325 degrees. Place the salmon in a shallow baking dish that fits it with at least 1 inch around all sides. Rub the fillet on the top and bottom with some olive oil then season with salt and pepper.
- In a large bowl, combine 2 tablespoons olive oil, the radicchio leaves, olives and chile flakes. Season with salt and pepper and toss to coat evenly. Scatter the mixture over the salmon, letting any leaves and olives that fall onto the baking dish stay there.
- Bake until the salmon is opaque on the outside and an instant-read thermometer inserted into the thickest part of the fillet reads 120 degrees for medium doneness, 30 to 45 minutes depending on the thickness of the fillet (if you want your salmon just cooked through, take it to 130 degrees).
- Remove the pan from the oven and squeeze the juice of the lemon all over the top of the radicchio and salmon. Let the fillet rest for 5 minutes then serve family-style, straight from the baking dish with the side of your choice.
These eight veggie-based sides add crunch and cold contrast to these eight recipes to shake up your salmon routine.
Los Angeles Times Food videos
On Now
The hulking rib bone pho at Sup Noodle Bar | What We're Into
5:50
On Now
We rank the best and worst fast food fried fish sandwiches
8:17
On Now
The must-order tarte tatin at Perle in Pasadena | What We're Into
5:41
On Now
The unpredictability of owning a restaurant during COVID-19 | Off Menu
12:23
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more from critics Bill Addison and Patricia Escárcega.
You may occasionally receive promotional content from the Los Angeles Times.
More From the Los Angeles Times
-
How third-party food delivery services are still crippling restaurants.
-
Miracle Mile’s long-vacant Firestone Tire & Service Center is home to a new brewery and taqueria.
-
The iconic and trendy Melrose Avenue shopping district in Los Angeles has seen its business struggling as the COVID-19 pandemic hits its one-year anniversary. The reopening of Pink’s Hot Dogs after a two-month shutdown reflects the cycle of hope and despair.
-
Pink’s hotdog stand reopens after 2 months of voluntary closure, bringing hopes of reinvigoration to Melrose
