Low and Slow in the Kitchen

With the sweltering heat that DC's been melting under, there isn't much incentive to turning on the oven, but I promise, this recipe will make it worth it!  And you can cook a whole large fillet at a time and have plenty of leftovers for lunch the next day.  Add a farro, wheat berry or similar salad as a side, top with tzatziki sauce got a light and protein-filled dinner without too much effort! Slow Roasted Salmon with Tomatoes and Herbs

• 6 tablespoons olive oil, divided
• 1/2 bunch dill fronds
• 1/2 bunch thyme sprigs
• 1 3-pound piece center-cut skin-on salmon or steelhead trout fillet, pin bones removed
• Sea salt
• 8 ounces small cherry tomatoes on the vine

Preheat oven to 325°. Pour 4 Tbsp. oil in a roasting pan just large enough to fit the salmon. Make a bed of herbs in bottom of pan; top with salmon, skin side down. Drizzle salmon with remaining 2 Tbsp. oil and season with salt. Top with tomatoes, if using. Bake until salmon is just cooked through in the center (a small knife will slide easily through flesh), 25–30 minutes.  Use a large spoon or fork to serve salmon, leaving skin in pan. Serve with yogurt sauce and couscous.

The original recipe, with sauce and salad can be found on Bon Appetit here.

Real Wedding: Lauren & Max

Thanks to Lauren and Max for for letting Haute Papier be such a part of their wedding!  We so enjoyed working with you to create such beautiful invitations! Ceremony Site: Keswick Hall, Charlottesville, Virginia

Real Weddings: Patricia & Sam

We just finished letterpressing these gorgeous magnolia inspired wedding invitations on two different stocks, which we then duplexed together and scored to have as a folded invitation.  I LOVE the look and, of course, the colors.  Aren't they just beautiful?!