Roasted Salmon with Thyme Vinaigrette

Cook, Mains, Recipes, Weeknight Dinner

Roasted Salmon with Thyme Vinaigrette

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.


Williams-Sonoma Weeknight Fresh & Fast CookbookFind more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast, by Kristine Kidd.

2 comments about “Roasted Salmon with Thyme Vinaigrette

  1. Tara

    Thank you for this recipe which I made tonight and will keep in my rotation of mid-week dinner menus. Easy, fast, healthy and tasty – just what I needed on a busy Wednesday.


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