A salad of mixed lettuces makes a vivid and light accompaniment to sustainable wild Alaskan king salmon in this weeknight recipe. Round out the meal with smashed potatoes.
Roasted Salmon with Thyme Vinaigrette
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
1 salmon fillet (about 3/4 lb./375 g.)
3 cups (3 oz./90 g.) mixed baby lettuces
Preheat the oven to 425°F (220°C). 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.
Roast the salmon until 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 places. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away. Serves 2.
Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.