Why recepie famous for?
Roasting salmon low and slow yields fish that stays moist and tender even when served chilled. A raw green bean salad is a perfect crunchy accompaniment; our trick for smashing and marinating the beans softens their texture and flavors them inside and out.
Ingredients
1 3½–3¾-lb. whole side of salmon7 Tbsp. extra-virgin olive oil, divided, plus more for serving
Freshly ground black pepper
4 tsp. kosher salt, divided, plus more
½ tsp. crushed red pepper flakes, divided
¼ cup fresh lemon juice
2 lb. green beans, trimmed
1 bunch radishes, preferably French breakfast, trimmed
1 cup coarsely chopped salted, roasted pistachios
Flaky sea salt
Lemon wedges (for serving)
Lemony Yogurt Sauce and/or Grilled Serrano Salsa Verde (for serving)
Instructions
Preheat oven to 300°. Place salmon on a rimmed baking sheet and rub 2 Tbsp. oil over each side. Season all over with black pepper, 2 tsp. kosher salt, and ¼ tsp. red pepper flakes. Arrange skin side down and roast until a tester, metal skewer, or thin-bladed knife inserted laterally through salmon flesh meets no resistance, 20–25 minutes. (Fish should be opaque throughout and just able to flake.) Let cool.While salmon is roasting, make the salad. Whisk lemon juice, 3 Tbsp. oil, 2 tsp. kosher salt, and remaining ¼ tsp. red pepper flakes in a large bowl to combine. Set dressing aside.
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