Lemon-Roasted Salmon With Escarole, Asparagus, And Potatoes Recipe

Name: Lemon-Roasted Salmon With Escarole, Asparagus, And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
["Preheat oven to 300u00b0F. 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).", "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."]

710

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds skinless salmon fillet, 2 teaspoons finely grated lemon zest, 1 teaspoon finely chopped oregano, 1 teaspoon kosher salt, and more.

Yes, Lemon-Roasted Salmon With Escarole, Asparagus, And Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Roasted Salmon With Escarole, Asparagus, And Potatoes

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