Ashley Alexander's Slow-Baked Salmon with Basil Vinaigrette

 

If you’re planning your Easter table this April, this is the kind of fish recipe that ticks every box. Light, fresh, and made for sharing, Ashley Alexander of Gather & Feast @gatherandfeast has created a slow-baked salmon that feels special... without the stress.

Gently cooked with citrus and olive oil, then finished with a vibrant basil vinaigrette, it’s the perfect centrepiece for an Easter long lunch. Effortless, elegant, and designed to let you step out of the kitchen and enjoy the moment.

Citrus & Olive Oil Slow-Baked Salmon with Basil Vinaigrette

Ashley Alexander of Gather & Feast
Serves: 8
Preparation time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Dietary: Gluten-free, Pescatarian

INGREDIENTS 

Salmon 

1 x 1 kg side of good-quality salmon (I’ve used wild-caught NZ King Ora salmon). You can use skin-on or skin-off - it’s purely personal preference. 

1 lemon, thinly sliced 

1/4 cup extra-virgin olive oil 

Flaky sea salt 

Basil Vinaigrette 

1 large bunch fresh basil (about three generous handfuls), leaves and tender stalks 1/4 cup extra-virgin olive oil 

2 medium-large garlic cloves 

2 tablespoons red wine vinegar 

1 tablespoon pure maple syrup (or 1/2 teaspoon caster sugar) 

1/4 teaspoon fine sea salt, plus more to taste 

METHOD 

Salmon 

Preheat your oven to 110°C / 230°F. 

Arrange the thinly sliced lemon in a snug ovenproof baking dish or cast-iron/ceramic pan large enough to hold the salmon. 

Sprinkle the lemons lightly with flaky sea salt, then place the salmon on top. Drizzle generously with the olive oil and finish with another generous pinch of flaky sea salt. Bake for 45 minutes, or until the salmon is just set and softly flaking. 

Remove from the oven and allow to rest for 10-15 minutes before serving. To serve, drizzle a few spoonfuls of the basil vinaigrette over the salmon and serve the remaining vinaigrette on the side. Finish with a few fresh basil leaves, a squeeze of lemon, and freshly cracked black pepper if you like.

Basil Vinaigrette

Place all ingredients in a blender and blend until smooth. 

Pour into a small bowl or jar and refrigerate until ready to use. 

The vinaigrette can be made a day ahead, although the colour may lose some of its vibrancy. For the brightest flavour and colour, it’s best made fresh. 

It’s also delicious drizzled over mesclun leaves with sliced avocado for a simple, fresh salad. 

 

RECIPE NOTES 

Using individual fillets: You can make this recipe using individual salmon fillets instead of a whole side. Choose thick belly fillets rather than thinner tail pieces, then arrange them close together in the baking dish so they form one larger piece. Cook at 110°C / 230°F for about 30 minutes, or until just set and softly flaking. 

Use a snug baking dish: A dish that closely fits the salmon helps keep the olive oil and juices surrounding the fish, encouraging gentle, even cooking. 

Low and slow is key: Cooking salmon at a low temperature keeps it incredibly tender and silky rather than dry or chalky. 

Don’t skip the resting time: Allowing the salmon to rest lets the proteins relax and the juices redistribute. 

Skin on or off works: Skin-on salmon will be slightly richer in flavour, while skinless makes serving a little easier. 

Best served just warm or at room temperature: This dish is wonderful served slightly warm or even room temperature, making it perfect for entertaining. 

Leftovers: Flake leftover salmon through salads, grain bowls, or fold into pasta with extra vinaigrette. 

Storing leftover salmon: Store any leftover salmon in an airtight container in the fridge for up to 3 days. 

Storing the vinaigrette: Store any leftover vinaigrette in an airtight jar or container in the fridge for up to 4 days. Give it a quick stir or shake before serving.

 

 

Why We Love This Recipe

This is entertaining made easy.

The low-and-slow cooking method gives you perfectly tender, silky salmon every time - no stress, no overcooking. The citrus and olive oil keep things light and fresh, while the basil vinaigrette adds that bright, herby finish.

It’s the kind of centrepiece that looks like you’ve gone all out… while your oven does most of the work.

Hosting Tip

Serve this as the centrepiece of your table with a few ready-made salads on the side.

Pair with ready-made favourites like our Pesto Pasta Salad, Mesclun Mix, Mediterranean Chickpea, and Quinoa Tabbouleh, and you’ve got a full table sorted... no extra prep required.

Fresh, flavour-packed salads alongside this warm, flaky salmon create the perfect balance for entertaining.

Take the guesswork out of Easter Hosting with our bundles:

Long Table Bundle
Perfect for big family gatherings, milestone celebrations and generous long-table lunches. This elevated, crowd-friendly spread feeds everyone with ease.

Small Gathering Bundle
Perfect for smaller celebrations and relaxed family lunches. Our most-loved salads and hearty sides make hosting simple and stress-free.