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Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes Recipe

Ingredients

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Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes Recipe
Calories: 609 Carbohydrate: 22 g Protein: 42 g Fat: 40 g
Cook time: 20 minutes Prep time: minutes Total time: 20 minutes Servings: 4

TAGS

pescatarian wheat/gluten-free peanut free web tree nut free soy free Spring Seafood Fish Dinner salmon quick and healthy escarole roast Fish Dinner Spring pescatarian wheat/gluten-free peanut free soy free web salmon quick and healthy tree nut free Seafood escarole roast Fish Dinner Spring pescatarian wheat/gluten-free peanut free soy free web salmon quick and healthy tree nut free Seafood escarole roast Fish Dinner Spring pescatarian wheat/gluten-free peanut free soy free web salmon quick and healthy tree nut free Seafood escarole roast

Directions

  1. Step 1 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).
  2. Step 2 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.
  3. Step 3 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.
  4. Step 4 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.