Lemon Herb Roasted Salmon with New Potatoes and Asparagus

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.

Lemon Herb Roasted Salmon with New Potatoes and Asparagus

Print Grocery List Print Recipe
Serves: 4 Total Time: 30 minutes


  • For the salmon:
  • 1 1/2 pounds skinless salmon fillet
  • 2 teaspoons finely grated lemon zest (use your microplane)
  • 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 from a jar, thinly sliced
  • For the veggies:
  • 1/2 pound small new potatoes, halved
  • 1 bunch asparagus (about 1 pound), trimmed
  • 1/4 cup olive oil
  • Salt
  • Pepper
  • 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
  • Salt
  • Pepper
  • 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)
  • 3 ounces feta, crumbled


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