Slow Roasted Salmon in Parchment Paper
Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, thinly sliced
- 1 bay leaf
- Kosher salt
- 1 cup Castelvetrano olives, pitted, quartered
- ¼ cup drained capers
- ¼ cup raisins
- 6 tablespoons dark rum
- 2 tablespoons fresh lime juice
- 4 6-ounce salmon fillets, patted dry
- Freshly ground black pepper
- 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
- Lime wedges (for serving)
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