Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by /contributors/anna-stockwell
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
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
Instructions
Preheat oven to 300 °F. 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).
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