Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

  • Prepare: 20M
  • Cook: 40M
Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

Diets

  • Gluten free

Ingredients

  • Seafood

    • 1 1/2 lbs Salmon, skinless fillet
  • Produce

    • 1 lb 1 bunch asparagus
    • 1 jar 4 ounces roasted bell peppers from, roasted
    • 1/4 cup Dill
    • 1/2 head Escarole
    • 2 tsp Lemon, zest
    • 1 tsp Oregano
    • 1/2 lb Potatoes, small new
  • Condiments

    • 1/2 tsp Honey
    • 1/4 cup Lemon juice, fresh
  • Baking & Spices

    • 3/4 tsp Black pepper, freshly ground
    • 1 1/4 tsp Kosher salt
  • Oils & Vinegars

    • 7 tbsp Olive oil, Extra Virgin
  • Dairy

    • 3 oz Feta
  • Time
  • Prepare: 20M
  • Cook: 40M

Found on

Description

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Ingredients

  • 1 1/2 pounds skinless salmon fillet
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped 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
  • 1/2 pound small new potatoes, halved
  • 1 bunch asparagus (about 1 pound), trimmed
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped dill, plus sprigs for serving
  • 1/2 head of escarole, coarsely chopped (about 8 cups)
  • 3 ounces feta, crumbled

Directions

  • PreparationCook 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.

Nutrition

Nutritional Info Calories733 Carbohydrates26 g(9%) Fat51 g(79%) Protein43 g(87%) Saturated Fat12 g(59%) Sodium903 mg(38%) Polyunsaturated Fat9 g Fiber10 g(41%) Monounsaturated Fat25 g Cholesterol112 mg(37%) per serving (4 servings) Powered by Edamam
  • Serves: Serves 4
  • Prepare: PT20M
  • Cook Time: PT40M
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Title:

Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

Descrition:

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

  • Seafood

    • 1 1/2 lbs Salmon, skinless fillet
  • Produce

    • 1 lb 1 bunch asparagus
    • 1 jar 4 ounces roasted bell peppers from, roasted
    • 1/4 cup Dill
    • 1/2 head Escarole
    • 2 tsp Lemon, zest
    • 1 tsp Oregano
    • 1/2 lb Potatoes, small new
  • Condiments

    • 1/2 tsp Honey
    • 1/4 cup Lemon juice, fresh
  • Baking & Spices

    • 3/4 tsp Black pepper, freshly ground
    • 1 1/4 tsp Kosher salt
  • Oils & Vinegars

    • 7 tbsp Olive oil, Extra Virgin
  • Dairy

    • 3 oz Feta

The first person this recipe

epicurious.com

epicurious.com

196 0

Found on epicurious.com

Epicurious

Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.