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Slow-Roasted Salmon With Walnut-Olive Vinaigrette

Ingredients

• ¾ cup extra-virgin olive oil, divided
• 1 tablespoon smoked paprika 
• 1 tablespoon grated lemon zest plus 3 tablespoon fresh lemon juice
• 1 (2 1/2-pound) side of salmon
• 2 ¾ teaspoons kosher salt, divided
• ¾ teaspoon black pepper, divided
• ½ cup finely chopped fresh flat-leaf parsley 
• ¼ cup walnuts, toasted and finely chopped
• ¼ cup Champagne vinegar or white wine vinegar
• ¼ cup pitted kalamata olives, chopped (about 1/3 cup)
• ¼ cup pitted Castelvetrano olives, chopped (about 1/3 cup) 

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