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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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