1-Let’s walk through preparing this slow roasted salmon with fresh herb salsa in a simple, step-by-step way. Start by preheating your oven to 225°F (105°C) and positioning the rack in the middle for even cooking. This low temperature is key to keeping the salmon moist and tender, as mentioned in the recipe details.

2-Place the 2-pound salmon filet, with skin and pin bones removed, on a baking sheet. Drizzle it with 1 tablespoon of extra-virgin olive oil and sprinkle ¾ teaspoon of kosher salt evenly over the top. Roast it for 40 to 50 minutes until the salmon flakes easily in the thickest part and still looks slightly translucent inside.

3-While the salmon roasts, prepare the fresh herb salsa to complement its flavors. Begin by dicing 1 medium shallot finely (about 3 tablespoons) and let it sit in 3 tablespoons of white wine vinegar for 15 minutes to reduce its sharpness and bring out sweetness. In a separate bowl, mix 2 tablespoons finely chopped fresh Italian parsley, 1 tablespoon fresh chervil (or extra parsley), 1 tablespoon fresh chives, 1 tablespoon fresh basil, 1 teaspoon fresh tarragon, 5 tablespoons olive oil, ¼ teaspoon kosher salt, and freshly ground black pepper to taste.

4-Just before serving, drain the shallots and add them to the herb mixture, then stir in 2 to 3 teaspoons of the vinegar from the maceration for extra zing. After roasting, remove any coagulated white protein from the salmon for a cleaner look. Break the salmon into rustic pieces, spoon the herb salsa over it, and serve it warm, chilled, or at room temperature the total time is about 1 hour.