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Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes
Easy
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Prep.
Cook.
Category:
Ingredients
For 4 Serving(s)
For 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 tbsp 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 lb asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp teaspoon honey
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head escarole, coarsely chopped (about 8 cups)
- 3 oz feta, crumbled
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes Directions
- Cook the salmon:
- 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).
- Meanwhile, make the salad:
- 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, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 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.
Recipe notes
If you don't have escarole, you can substitute radicchio, spinach, or arugula. Other members of the chicory family can be substituted, such as curly endive, You can also consider mustard greens and borage.
Nutrition facts
Per Serving
- Kcal: 733 kcal
- Kjoule: 0
- Fibers (g): 10g
- Sodium (mg): 895mg
- Carbs: 26g
- Sugar (g): 0
- Fat: 51g
- Saturated fat (g): 12g
- Cholesterol (mg): 112mg
- Proteins: 43g
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Easy
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Prep.
Cook.
Category:
Ingredients
For 4 Serving(s)
For 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 tbsp 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 lb asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 tsp teaspoon honey
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup finely chopped dill, plus sprigs for serving
- 1/2 head escarole, coarsely chopped (about 8 cups)
- 3 oz feta, crumbled
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes Directions
- Cook the salmon:
- 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).
- Meanwhile, make the salad:
- 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, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 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.
Recipe notes
If you don't have escarole, you can substitute radicchio, spinach, or arugula. Other members of the chicory family can be substituted, such as curly endive, You can also consider mustard greens and borage.
Nutrition facts
Per Serving
- Kcal: 733 kcal
- Kjoule: 0
- Fibers (g): 10g
- Sodium (mg): 895mg
- Carbs: 26g
- Sugar (g): 0
- Fat: 51g
- Saturated fat (g): 12g
- Cholesterol (mg): 112mg
- Proteins: 43g