This dish has tangy lemon, slightly spicy pepperoncinis, and rich olive oil that combine to a yummy salmon you'll want to make again and again!

Slow roasting a whole piece of salmon is the best way to cook it in our opinion. It’s one of those dishes that looks impressive and has that “WOW” factor, when in reality it is super simple to make! The key to having this dish go from ordinary to extraordinary (as you might be guessing) is: really good quality olive oil (and a lot of it!) What we’re doing here is basically a sort of confit where you cook the fish at a very low temperature with a ton of olive oil and aromatics for a short period of time. 


For this recipe we would recommend using our Vitality extra-virgin olive oil. The notes of green-grass and tomato will add an amazing element to this salmon and will compliment the stronger flavors like the lemon and capers. 


1 ½ pound piece of salmon fillet 

2 lemons, sliced

2 shallots, thinly sliced 

2 tbsp pepperoncini

2 tbsp capers 

1 ½ cup olive oil 

1 cup of herbs (optional for garnishing)

Salt and pepper, to taste



Preheat the oven to 300 F. 

In a small saucepan with a tablespoon of olive oil, cook the shallots until translucent. About 8 minutes. 

Season the piece of salmon with salt and pepper. Place on a large baking dish with sliced lemons, pepperoncini and cooked shallots. Add the olive oil around and over the fish. 

Cook the salmon in the oven for 25-30 minutes. 

Top with some fresh herbs, lemon juice, flaky salt and capers and enjoy!