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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 ½-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 ⅓ cup)
  • ¼ cup pitted Castelvetrano olives, chopped (about ⅓ cup)
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