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Roasted Salmon with Thyme Vinaigrette

Kristine Kidd
Makes 2 servings
Course Seafood
Servings 2

Ingredients
  

  • ½ tablespoon dijon mustard
  • 2 teaspoons Champagne vinegar or white wine vinegar
  • tablespoons extra-virgin olive oil, plus more as needed
  • 1 tablespoon minced shallot
  • 2 teaspoons minced fresh thyme
  • Coarse kosher salt and freshly ground pepper
  • 1 3 ⁄4 pound salmon fillet
  • 3 cups 3 ounces mixed baby lettuces

Instructions
 

  • Preheat the oven to 425°F. In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2½ tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon ½ of the vinaigrette over the salmon. Let marinate for 15–20 minutes at room temperature, or refrigerate for up to 1 hour.
  • Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.
  • In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.

Notes

Tips
The recipe easily doubles to serve four, or provides leftovers for a salmon salad dinner the next night. For convenience, make the vinaigrette a day ahead of time. You can also double or triple the dressing to have extra to use on salads later in the week.
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