Name: Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes
Cook time: 20 minutes
Total time: 40 minutes
Yield: 4 servings
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; 1/2 pound small new potatoes, halved; 1 bunch asparagus (about 1 pound), trimmed; 1/4 cup extra-virgin olive oil; 1/4 cup fresh lemon juice; 1/2 teaspoon honey; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup finely chopped dill, plus sprigs for serving; 1/2 head of escarole, coarsely chopped (about 8 cups); 3 ounces feta, crumbled

White serving platter on a granite countertop filled with salmon asparagus and escarole salad with elegant wooden salad...

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

Recipe notes

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