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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Roasted Salmon with Charred Lemon Vinaigrette Recipe

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This recipe for Roasted Salmon with Charred Lemon Vinaigrette is from The Burton/Powell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
skin-on salmon fillet, about 1.25 to 1.5 pounds
2.5 TB olive oil, divided
salt/pepper
Stone ground mustard
1 medium or 2 small red onions
2 fennel bulbs
1 fresh lemon
3 cups arugula
Directions:
Directions:
Heat broiler. Cut ends off of 1 lemon, halve in the middle at the widest part, and place on a rimmed baking sheet, center cut sides up. Broil until charred, about 5 minutes. Reduce oven to 400º. On the same sheet, toss 2 bulbs of fennel and 2 small red onions, thinly sliced, with 1.5 TB olive oil and 1/4 tsp each salt and pepper. Arrange around the edges of the sheet. Place 1 skin-on salmon fillet (1.25 to 1.5 pounds) in the center of the sheet and salt and pepper lightly. Roast until vegetables are tender and salmon is opaque, about 17-20 minutes. Juice the charred lemon halves into a small bowl and whisk in 1 TB olive oil and 1 tsp of stone ground mustard. Remove baking sheet from oven and fold 3 cups of baby arugula into the vegetables. Drizzle the vinaigrette over the fish and vegetables and gently toss the vegetables. Serve immediately
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15-20 minutes prep time, about 35 minutes total
Personal Notes:
Personal Notes:
I used one medium red onion and thought it was enough. I lined my baking sheet with nonstick foil, which made clean-up a lot easier!

 

 

 

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