Lemon Roasted Salmon with Marinated Peppers & Potatoes
An easy, pretty-looking dinner, any day, with ingredients found in most kitchens. Don't have fresh peppers? Use the jarred variety for an equally good tasting dish. Make adjustments in the seasonings and embellishments, according to your preference. This recipe is based on ideas found on Epicurious, but is simplified.
More easy fish options: One-Pan Roasted Fish with Cherry Tomatoes, Crispy Turmeric Trout or Salmon Fillets, Roast Salmon with Mustard and Tarragon.
Serves: 4
Time: 35 minutes
Ingredients
For the salmon:
1 1/2 pounds skinless salmon or trout 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 olive oil (or less)
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
2 tablespoons (or more) 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 or other herbs for serving (optional)
Greens - romaine lettuce, spinach, escarole, kale, etc. (optional)
Method
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 the oil.
Arrange the peppers around the salmon. Bake until the 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:
Put 2" water in a regular cooking pot or a pot with a steamer basket. Cover the pot and bring the water to a boil. Add the potatoes, cover, and cook until fork tender, about 10–12 minutes.
Add the asparagus to the potatoes, cover, and cook until crisp-tender, 3–4 minutes.
Meanwhile, whisk the 2 tablespoons of oil, lemon juice, honey, salt, pepper, and 1/4 cup dill, if using, in a small bowl or measuring cup. Toss the greens with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in the same bowl, then arrange them over the greens. Arrange the salmon on top and sprinkle with herbs, if using.
An easy, pretty-looking dinner, any day, with ingredients found in most kitchens. Don't have fresh peppers? Use the jarred variety for an equally good tasting dish. Make adjustments in the seasonings and embellishments, according to your preference. This recipe is based on ideas found on Epicurious, but is simplified.
More easy fish options: One-Pan Roasted Fish with Cherry Tomatoes, Crispy Turmeric Trout or Salmon Fillets, Roast Salmon with Mustard and Tarragon.
Serves: 4
Time: 35 minutes
Ingredients
For the salmon:
1 1/2 pounds skinless salmon or trout 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 olive oil (or less)
4 ounces roasted bell peppers from a jar, thinly sliced
For the salad:
1/2 pound small new potatoes, halved
1 bunch asparagus (about 1 pound), trimmed
2 tablespoons (or more) 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 or other herbs for serving (optional)
Greens - romaine lettuce, spinach, escarole, kale, etc. (optional)
Method
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 the oil.
Arrange the peppers around the salmon. Bake until the 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:
Put 2" water in a regular cooking pot or a pot with a steamer basket. Cover the pot and bring the water to a boil. Add the potatoes, cover, and cook until fork tender, about 10–12 minutes.
Add the asparagus to the potatoes, cover, and cook until crisp-tender, 3–4 minutes.
Meanwhile, whisk the 2 tablespoons of oil, lemon juice, honey, salt, pepper, and 1/4 cup dill, if using, in a small bowl or measuring cup. Toss the greens with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in the same bowl, then arrange them over the greens. Arrange the salmon on top and sprinkle with herbs, if using.