A slow-cooked salmon recipe even a toddler could pull off without a hitch.
Unlike a pan-seared fillet, which requires constant tending to, this hands-off slow-roasted variety is like, “Don’t worry about me! I got this.” I first learned this technique from: “Slow-roasting makes a beautifully tender, evenly cooked, not-one-bit-dry piece of fish.” It also makes it just about impossible to mess up. The goal is to pull the fish from the oven when its internal temperature reaches 120°F. But if you miss the mark by a few, it will still be tender and juicy.
While Schneider’s recipe calls for roasting in an oven-safe pan, we’re cheating the system by frying the lemon and roasting the kale and chickpeasthe salmon in said pan. This means that everyone gets along all the better when they emerge from the oven, 30ish minutes later. Like Kristen, I love a big dollop of Greek yogurt on top. Like the lemons, this makes the recipe feel very purposeful. And like the chickpeas, it’s no more work than opening a container.
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