Quick Post: I served this with my favorite roasted green beans and this garlic rice pilaf – oh, and don’t forget to splurge a little and cover the whole plate with lemon butter sauce. I have baked salmon several times before, but I was curious about this “slow” baking method. It is easy to overcook fish, and there isn’t much you can do to redeem it; so using a lower temp and a little longer cook time is a safe bet. The salmon came out perfectly moist and flavorful – almost custard like in the center; and the addition of the tangy, rich lemon butter sauce made for a crave-worthy fish dinner. Thanks for reading, enjoy!

**Slow Baked Salmon – adapted from Epicurious

• Extra virgin olive oil
• 4 6-ounce boneless salmon fillets, skin on
• Salt and pepper to taste
• Fresh lemon, sliced thinly

Directions –

Preheat oven to 275°F. Line a rimmed baking sheet with aluminum foil. Brush with 1/2 tablespoon oil. Place salmon fillets, skin side down, on prepared baking sheet. Season with salt and pepper, and lay lemon slices over top the fish. Bake salmon until just opaque in center, 12-15 minutes.

**Lemon Butter Sauce – adapted from Food Network 

*This is half the original recipe, and we had more than enough for a pound of fish*

• 1/2 cup dry white wine
• 1 lemon, peeled and segmented
• 1 tablespoons minced garlic
  
• 1/2 tablespoon minced shallots
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• 1/2 cup heavy cream 
  
• 1 stick unsalted butter, cut up, at room temperature
• 1 tablespoon finely chopped fresh parsley
  

Directions