Slow Roasted Salmon with Spring Vegetables

Salmon:

• 4- 6 oz. pieces of salmon

• 2 cups light olive oil (that you don’t mind the flavor of) 

• 2-3 shallots, halved 

• 1 bunch asparagus, ends trimmed (optional)

• 1 fennel bulb, quartered 

• 1 spring of thyme 

• Salt and pepper to taste 

• Zest of 1 lemon

Crumb Topping:

• 2 tbsp oil 

• ¼ cup sesame seeds 

• ½ cup panko 

• ¼ cup chopped parsley 

• A pinch of salt 

• Zest of lemon 

• A pinch of chili flakes 

1. Preheat the oven to 275 F. 

2. Place your vegetables in the baking dish. Salt your salmon pieces. In a baking dish, place your salmon. Add the lemon zest and oil. The oil should cover the salmon. If it does not add a little more oil so the salmon is covered. 

3. Cover and bake for 35-40 minutes stopping every 10 minutes to baste the salmon. 

4. In a skillet, heat the 2 tbsp oil over medium heat. Add your sesame seeds and panko. Lightly brown the mixture for about 3-5 minutes.

5. Once fragrant and golden, remove from heat.  Then add the lemon, chili flakes and parsley. 

6. Remove the salmon from the oil and Serve the salmon and veggies warm and topped with the cooled crumb mixture.