Salmon Confit
Serves: Serves 2
  • 2 x 175g (6oz) skinless salmon fillets
  • the grated zest of 1 lemon
  • 2 tbsp chopped fresh dill
  • 3 tbsp coarse sea salt
  • 2 tbsp pure maple sugar flakes (you could also use regular maple sugar or any type of sugar that you feel comfortable using)_
  • ¾ cup to 1 cup extra-virgin olive oil (or other oil of your choice)_
  1. In a shallow bowl or rimmed plate, combine the lemon zest, chopped dill, coarse sea salt and maple sugar flakes. Mix well.
  2. Rub the salmon fillets with the spices on both sides and send them to fridge, uncovered, for 30 to 45 minutes.
  3. After that time, rinse the fillets under cold running water and pat dry.
  4. Place the fish in an ovenproof dish that's just large enough to accommodate them and cover them completely with olive oil. (the larger the container, the more oil you will need)
  5. Set your oven to 170°F and immediately place the salmon on the middle rack.
  6. Cook for 20 minutes, then carefully lift the salmon with a fish spatula. Allow to drip for a few seconds and serve, garnished with a handful of micro-greens and homemade mayo, if desired.
Nutrition Information
Serving size: NF based on 1 of 2 servings
Recipe by The Healthy Foodie at