Roasted Salmon with Lemon-Herb Vinaigrette
Kelly Brett
This healthy fish dish is your anytime ally: It looks and tastes great, and it couldn’t be faster or easier to prepare. You can serve it for a weeknight dinner or a weekend get-together in almost less time then it takes to set the table. A whole-salmon fillet has the same festive quality as roast beef or leg of lamb, and its a dish all your guests, including non-meat-eaters, will ooh and aah over.
ingredients
- • 4 salmon fillets (6 to 8 ounces each). For a super-quick after-work meal, use smaller pieces of fish.
- • 1/3 cup extra-virgin olive oil
- • 1/4 cup fresh lemon juice
- • 1/4 cup fresh herbs
- • 2 Tablespoons Dijon mustard
- • Salt & Pepper
directions
- 1
• Preheat oven to 450 degrees.
- 2
• Season Salmon with salt and pepper.
- 3
• Roast on a parchment-lined baking sheet until fish flakes easily, 8 to 10 minutes.
- 4
• Meanwhile, in a blender, combine Extra-Virgin Olive Oil, Lemon Juice, Herbs and Dijon Mustard.
- 5
• Blend until smooth; season with salt and pepper.
- 6
• Drizzle vinaigrette over salmon.
notes
A salad is all you need to accompany this light-yet- hearty entree. Lay out the fish buffet-style -- warm or at room temperature.
Source: Blueprint Magazine
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