Spring may not be here yet, but this is the time of year I start craving lighter food. This dish is a great bridge from hearty winter fare to lighter Spring food. The salmon is flavored with herbs and lemon and than roasted with small red potatoes and asparagus. Everything is placed on a bed of escarole and topped with citrus dressing and crumbly feta.
- For the salmon:
- 1 1/2 pounds skinless salmon fillet
- 2 teaspoons finely grated lemon zest
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces roasted bell peppers, thinly sliced
- For the veggies:
- 1/2 pound small red potatoes, halved
- 1 or 2 zucchinis, sliced and roasted
- 1/4 cup olive oil
- 1 teaspoon chopped fresh parsley
- For the salad:
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 teaspoon honey
- 1 tablespoon dijon mustard
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head of escarole, coarsely chopped (about 8 cups) (you can also use your favorite salad mix, radicchio, or very thinly sliced kale)
- OPTIONAL TOPPINGS: feta, goat cheese, toasted nuts
Preheat oven to 375°F. Place salmon in a large rimmed sheet pan lined with foil. Drizzle with the olive oil, then sprinkle with lemon zest, oregano, salt and pepper.
Rub the salmon to incorporate the ingredients and spread them over the fish. Arrange peppers around salmon.
In a large bowl, add the potatoes and zucchini.
Toss with olive oil, a generous pinch of salt and pepper and parsley. Spread the potatoes and zucchini around the salmon on the sheet pan.
Bake everything until salmon is firm but still pink in the center, about 10 minutes for pink in the middle, or 15 minutes for more well done.
If the salmon is finished cooking before the potatoes and zucchini, remove salmon, set aside on a platter and cover loosely with foil to keep warm. Continue cooking potatoes and asparagus until both are easily pierced with a fork and golden brown.
While the salmon, potatoes and zucchini are cooking, whisk oil, lemon juice, honey, mustard, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup.
Toss escarole (or salad mix) with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and zucchini with remaining dressing in same bowl, then arrange over escarole.
Lay salmon on top of the escarole and top with peppers, dill sprigs, and any other additional toppings -- I love using crumbled feta or goat cheese.