Roasted Salmon With Thyme Vinaigrette

1. 1

   Preheat the oven to 425u00b0F (220u00b0C). In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2 1/2 tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon 1/2 of the vinaigrette over the salmon. Let marinate for 15-20 minutes at room temperature, or refrigerate for up to 1 hour.

2. 2

   Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.

3. 3

   In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 places. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.