Go Back
–+ servings

Lemon Herb Roasted Salmon with New Potatoes and Asparagus

No ratings yet
Print
Total Time: 30 minutes
Servings: 4

Ingredients

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
  • 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
  • 1  tablespoon  dijon mustard
  • 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)
  • OPTIONAL TOPPINGS: feta, goat cheese, toasted nuts

Instructions

  • 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.
  • Serve immediately.