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Olive Oil Poached Salmon with Herb Vinaigrette

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This Olive Oil Poached Salmon with Herb Vinaigrette is an elegant, springtime entrée that’s light, healthy, and bursting with fresh flavor. Gently poached in rich olive oil and topped with a lemony, herb-forward vinaigrette, it’s the perfect warm-weather dish that’s Whole30-friendly, low carb, and pescatarian-approved.

Ingredients

  • 1 1/2 lbs skinless salmon fillet, cut into large pieces

  • 1 1/2 cups extra virgin olive oil

  • 1 small shallot, finely chopped

  • 1/4 cup flat-leaf parsley, chopped

  • 2 tbsp fresh tarragon or dill, chopped

  • 1 tbsp capers, drained and chopped

  • Zest and juice of 1 lemon

  • 2 tbsp red wine vinegar

  • Salt and freshly cracked black pepper to taste

Instructions

  1. Warm olive oil in a saucepan over low heat until it reaches 120–130°F (50–55°C).

  2. Gently lower salmon into the oil and poach for 15–20 minutes, or until it flakes easily with a fork.

  3. While salmon is poaching, prepare the vinaigrette by mixing shallot, parsley, tarragon (or dill), capers, lemon juice and zest, vinegar, salt, and pepper in a bowl.

  4. Let vinaigrette sit for 5–10 minutes to allow flavors to meld.

  5. Once the salmon is cooked, remove it carefully and transfer to a serving platter.

  6. Spoon the herb vinaigrette over the warm salmon and optionally drizzle with some poaching oil.

  7. Serve warm or at room temperature with seasonal greens or crusty bread.

Notes

  • Keep oil temperature low to ensure the salmon stays tender and doesn’t overcook.

  • Pairs well with baby potatoes, couscous, or grilled spring vegetables.

  • Store leftovers in an airtight container and enjoy chilled over salads.

Find it online: https://yumfoodusa.com/olive-oil-poached-salmon-with-herb-vinaigrette/