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Slow-Roasted Salmon with Salsa Verde
Ingredients
  • ½ cup plus 1 tablespoon extra-virgin olive oil
  • 1 (1½-pound) skinless salmon fillet
  • Salt and black pepper
  • 1 medium lemon
  • 1 cup packed fresh parsley leaves and tender stems
  • ½ cup packed fresh basil leaves
  • ⅓ cup packed fresh oregano leaves
  • 2 anchovy fillets
  • 1 tablespoon capers, rinsed well if salt-packed
  • 1 garlic clove
  • ¼ teaspoon crushed red pepper
Steps
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