Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Ingredients for Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

• 675g skinless salmon fillet

• 2 teaspoons finely grated lemon zest

• 1 teaspoon finely chopped oregano

• 1 teaspoon kosher salt

• 1/2 teaspoons freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 110g roasted peppers from a jar, thinly sliced

• 230g small new potatoes, halved

• 1 bunch asparagus (about 450g ), trimmed

• 60ml extra-virgin olive oil

• 60ml fresh lemon juice

• 1/2 teaspoons honey

• 1/4 teaspoons kosher salt

• 1/4 teaspoons freshly ground black pepper

• 1/4 cup finely chopped dill, plus sprigs for serving

• 1/2 head of escarole, coarsely chopped (about 1925ml )

• 90g feta, crumbled

How to make Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Preheat oven to 149°C. 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 centre, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.

Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.

Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.