Roasted Salmon With Thyme Vinaigrette
This delightful salmon salad features a zesty Dijon mustard vinaigrette that perfectly complements the tender salmon fillet and fresh baby lettuces. The flavors meld together beautifully, creating a light and satisfying dish that is perfect for a quick and easy weeknight meal. Enjoy the harmony of flavors and textures in this simple yet elegant dish.
— Constant Cookbook
Ingredients
- 1/2 Tbs. Dijon mustard
- 2 tsp. Champagne vinegar or white wine vinegar
- 2 1/2 Tbs. extra-virgin olive oil, plus more as needed
- 1 Tbs. minced shallot
- 2 tsp. minced fresh thyme
- Coarse kosher salt and freshly ground pepper, to taste
- 1 salmon fillet, about 3/4 lb.
- 3 cups mixed baby lettuces
Instructions
- Place the mustard in a small bowl and whisk in the vinegar. Gradually whisk in the 2 1/2 Tbs. olive oil. Mix in the shallot and thyme. Season the vinaigrette with salt and pepper.
- Brush a small baking dish with olive oil. Place the salmon, skin side down, in the dish. Spoon half of the vinaigrette over the salmon. Marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 1 hour.
- Preheat an oven to 425°F.
- Roast the salmon until it is almost cooked through, about 15 minutes. Let it rest while preparing the salad.
- In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put 1 piece alongside the salad on each plate. Serve immediately. Serves 2.
- Quick Tips: The recipe easily doubles to serve 4 or to provide leftovers for a salmon salad dinner the next night. For convenience, make the vinaigrette a day ahead of time. You can also double or triple the vinaigrette to have extra to use on salads later in the week.
- Adapted from Williams-Sonoma <i>Weeknight Fresh &amp; Fast,</i> by Kristine Kidd (Williams-Sonoma, 2011).
Yield
Serves 2.
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