Slow-roasted salmon with preserved lemon & sesame from Something from Nothing (page 303) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Herbed artichoke dip; Deeply roasted fennel & capers; Olive oil-fried lentils with harissa & herbs; Farro & pea salad with preserved lemon; Toasted rice pilaf with crushed walnuts & dates

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white wine vinegar or sherry vinegar for lemon juice.

  • Coopskitchen on May 15, 2026

    I didn’t love the sesame flavor but this is a great recipe as far as time/temp for generally cooking salmon.

  • gabilovescheese on April 18, 2026

    This grew on me after the first time I made it. The flavors are totally different and so delicious with the salmon.

  • rachel_q1lg6q on February 15, 2026

    Super solid and flavorful!

  • Kaylin283 on February 09, 2026

    Low maintenance, big on flavor and leftovers

  • rglo820 on February 08, 2026

    I seared the salmon rather than slow roasting but kept everything else the same. I wanted a crunchy element but the flavors were nice. Don’t forget the sesame seeds.

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