-
1
Whisk sour cream, one tablespoon lemon juice, balsamic vinegar, and 1/2 teaspoon lemon peel in small bowl.
-
2
Season with sale and generous amounts of finely grated black pepper.
-
3
Set aside.
-
4
Whisk honey, 1 tablespoon olive oil, green onion, 2 tablespoons lemon juice, and remaining 1/2 teaspoon lemon peel in an 11x7x2-inch glass baking dish.
-
5
Add salmon fillets and turn to coat.
-
6
Cover and chill for about an hour, turning salmon fillets occasionally.
-
7
Position oven rack in top third and preheat to 400 degrees F. Line large, rimmed baking sheet with foil and brush with olive oil.
-
8
Transfer salmon fillets onto baking sheet and pour marinade over evenly.
-
9
Roast until salmon is opaque in center, about 13-15 minutes.
-
10
Meanwhile, toss leaves and sprigs [spinach, dill, tarragon] or steamed vegetables, remaining 2 teaspoons lemon juice, and remaining 2 teaspoons olive oil in medium bowl.
-
11
Season to taste with fleur de sel and pepper.
-
12
Place 1 salmon fillet per plate, top with salad or vegetables and drizzle with lemon-pepper sauce.
-
13
Garnish with lemon wedges and serve, passing additional sauce alongside --.
-
14
OR.
-
15
Mix salad or vegetables into the lemon-pepper sauce, and top salmon fillet with mixture.
-
16
Garnish with lemon wedges and serve.
-
17
NOTE: Fleur de sel is a type of sea salt.
-
18
NOTE 2: Pictured, is the 2nd serving style, and our favorite.
