Slow Cooked Salmon with Lemony Yogurt Sauce

We have been trying to eat more fish each week, the goal being twice a week. And this is my favorite and easiest way to cook up salmon. On a baking sheet, with a lot of olive oil, salt and pepper, and slowly cooked at 300 degrees for about 20 minutes. When you cook it low, it allows for a really moist and tender salmon. When I can, I'll buy a really large, whole side of salmon to cook up that way I have easy lunch makings for the week. 

Serve this salmon along side tender fingerling potatoes that are boiled in salted water, and tossed in butter, parsley, chives and minced garlic. I love making potatoes this way, I could eat these daily. And while it is tomato season for a little bit longer, simply slice them, sprinkle with salt while you are prepping dinner, and then right before drizzle with olive oil and one more pinch of flaky salt. 

Slow Cooked Salmon with Lemony Yogurt Sauce
serves 8

Ingredients:
1 3lb salmon, fillet
1/2 cup extra-virgin olive oil
Freshly Ground Pepper
3 teaspoons kosher salt, divided
1 cup full fat plain yogurt or greek plain yogurt
4 tablespoons lemon juice
1 garlic clove, finely grated

Process:
Preheat oven to 300 degrees. Pat dry salmon and place on a rimmed baking sheet. Pour 8 tablespoons of olive oil over fish making sure each side is fully coated. Season with pepper and 2 teaspoons of kosher salt. Place skin side down and roast for about 20 minutes until page and able to flake. 

Lemony Yogurt Sauce:
Combine yogurt, lemon juice, 1 teaspoon kosher salt, 1 teaspoon black pepper, and garlic, whisk until completely combined. Place in refrigerator until ready to serve.