Slow-roasted salmon with kale, chickpeas & fried lemons from Food52

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Notes about this recipe

  • msl521 on December 20, 2021

    The lemons didn't caramelize as nicely as the recipe said they would. I might try them at a lower temperature for longer. I'm also not convinced the slow roasting in the oven was the best cooking method. I'd rather the skin got crispy by doing the fish directly in the pan on the skin side at low temperature.

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