Slow Roasted Salmon with Mango Salsa by @breadandbasil

For the Salmon

1 lb salmon fillet, whole or portioned, skin removed

1 ½ cups Colavita Premium Selection Extra Virgin Olive Oil (oil can be reserved for future use after cooking, see note)

1 lemon, thinly sliced with peel on

2 chopped scallions, whites and greens

Colavita Sea Salt

Colavita Black Pepper

For the Mango Salsa

2 cups diced mango (about 3 medium or 2 large)

1 ½ cups diced cherry tomatoes

3 tbsp minced chives or scallion (green part only)

1 ¼ cups diced red onion

2 tbsp minced fresh basil

1 tbsp fresh lime juice

2 tbsp Colavita White Wine Vinegar

Colavita Sea Salt

Black Pepper

To Serve

Mixed Greens

Preheat oven to 275F.

Add a thin layer of olive oil to a baking dish, then lay the salmon fillet in the dish. Season with sea salt and black pepper, then layer lemon slices on top of and around the salmon. Add the scallions, then add enough olive oil to almost cover the salmon.

Bake the salmon until the edges are turning opaque and the center starts to flake when gently pressed, 25 - 30 minutes.

While the salmon cooks, make the salsa: combine mango, tomatoes, chives or scallions, red onion, basil, lime juice, and vinegar in a large bowl, tossing well. Season with sea salt and black pepper to taste. The salsa can also be made up to a day before serving and chilled until ready to serve.

When salmon is fully cooked, remove from oven and gently lift out of the olive oil* with a slotted spatula. Lay the warm salmon on a bed of mixed greens, and top each portion
with a generous amount of mango salsa. Serve immediately.

Notes

This recipe keeps well in the refrigerator for up to one day. If you are storing leftover salmon, use the reserved oil to cover the fish to prevent it from drying out.

After using all the salmon, strain the remaining olive oil through a coffee filter and refrigerate or freeze it for future use up to 2 more times. Keep in mind that it will have a mild fish flavor, so consider using it in similar applications or as a dressing on green vegetables.

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Slow Roasted Salmon with Mango Salsa by @breadandbasil