Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes recipe
Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes recipe
Recipe Type: Main Dish
Cuisine: American
Author: Lets Start Cooking
View All We eat salmon several times a month and have a few tried and true recipes that my family and I like. This is a new one and my daughter claims it’s the best salmon I’ve ever made! I did raise the temperature since it seemed to be taking a long time. I also used romaine lettuce instead of escarole. Other than that I just followed the recipe. Delicious warm, at toon temperature, even cold the next day! owlshead8th from Boston, MA / Flag if Inappropriate Great recipe! I used romaine rather than escarole, as I had some in the fridge. Salmon was wonderfully flavored with the lemon and herbs. I also roasted my own red peppers which worked just wonderfully. I could personally take or leave the feta. The other flavors were plenty interesting. Definitely will make this again! owlshead8th from Boston, MA / Flag if Inappropriate Very good – Made this on a weeknight and it was fairly quick to put together. The only reason I gave 3/4 was due to the suggested cooking time & temp. 300 for 20 minutes may be a bit low and short for a thicker piece of salmon. I would adjust accordingly depending on the thickness of your fillet. Otherwise a very satisfying salad – very good for an easy weeknight dinner! mariah110 from portland, or / Flag if InappropriateWrite Review
  • for the salmon:
  • 1 1/2 lb skinless salmon fillet
  • 2 tsp finely grated lemon zest
  • 1 tsp finely chopped oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 tbs extra-virgin olive oil
  • 4 oz roasted bell peppers from a jar, thinly sliced for the salad:
  • 1/2 lb small new potatoes, halved
  • 1 bunch asparagus (about
  • 1 pound), trimmed
  • 1/4 c extra-virgin olive oil
  • 1/4 c fresh lemon juice
  • 1/2 tsp honey
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/4 c finely chopped dill, plus sprigs for serving
  • 1/2 head of escarole, coarsely chopped (about 8 cups)
  • 3 oz feta, crumbled
  1. Cook the salmon:
  2. Preheat oven to 300�F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
  3. Meanwhile, make the salad:
  4. Set a steamer basket in a large pot filled with 2″ water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10½ 12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3½ 5 minutes. Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter. Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.


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