ROASTED SALMON WITH CRISP, HERBY SALAD AND CAPER VINAIGRETTE

Posted on by Laura Geraty – By

This Roasted Salmon with Crisp, Herby Salad and Caper Vinaigrette has everything I look for in a dish — a ton of textural contrast in the form of buttery salmon and crunchy vegetables; bright, fresh, zippy flavors to counter the rich fish and vinaigrette; and, obviously, it’s a looker.

All components come together in the time it takes to roast a salmon fillet, about 10-12 minutes, which means the meal is totally weeknight friendly, yet special enough to serve to company.

I LOVE SALMON

Salmon is one of those items I throw in my shopping cart on autopilot. It’s quick-cooking and more forgiving than other fish. The high fat content ensures it stays moist even if you cook it a hair over what you’re aiming for. And it’s also totally cool to enjoy it on the rare side.

Salmon is also extremely versatile. I am perfectly happy eating a nicely seared or roasted salmon fillet seasoned simply with salt and pepper but it takes to any other flavor profile, no matter how flavorful.

COOKING SALMON

While I love the crispy texture of pan-cooked salmon, I most often opt for my oven for roasted salmon. I love my house smelling of food, whether that’s some freshly baked goodie or roasted chicken. But seared fish? It’s not my favorite perfume.

In addition, it’s hard not to make a mess of my stovetop while achieving that perfect crust. And there really is no sacrifice in the flavor department. Roasted salmon is always a crowd pleaser in my home. Everyone across the age spectrum enjoys a nicely baked piece. You can roast it in a hot oven (425), like I’ve done below, or drop the heat low (325) and extend the cooking time by double. I love it both ways.

MAKE IT YOURS

While I highly suggest you make this dish exactly as written, here are a few tweaks…

  • Don’t feel the need to baste the salmon with the vinaigrette halfway through cooking. It adds some nice flavor but you can drizzle the finished fish with the dressing and it will be just fine.
  • Swap the capers for whatever olives you love, just give them a good chop.
  • If you dislike celery and/or fennel, just leave them out and up the herbs. Or add in thinly sliced radish or cucumber.
  • Use whatever herb or combination of herbs you love (dill, parsley, mint, tarragon, basil, cilantro!).
  • Try this with any other fish you love. Halibut, cod, swordfish and trout all would be delicious.
  • Take this concept and run with it.
    • Make a balsamic/shallot/honey/dijon/evoo vinaigrette and a salad of thinly sliced apples, celery, shallot and mint to serve similarly with the salmon.
    • Make a orange/dijon/evoo viniagrette and a salad of segmented orange, avocado and basil or cilantro.
  • Serve it with good bread or quinoa, or like I did with roasted potatoes.
  • Vegetarian? Toss the vinaigrette with any white bean like cannellini or butter beans and top the dressed beans with the salad. Yum!
  • Want more salmon recipes? Here is another weeknight favorite for Roasted Salmon with Tomatoes, Garlic and Chopped Herbs.

GET COOKING

What’s left to do but get cooking? Make sure to report back here if you make this roasted salmon and tag me in a picture on Instagram @whatweeat.nyc. And if you’re more of a visual learner and would like to watch me make this recipe “live,” you can find that here too.

ROASTED SALMON WITH CRISP, HERBY SALAD AND CAPER VINAIGRETTE

Serves 4 people

Ingredients
  • 4 6-oz salmon fillets, skin removed if preferred
  • 1 lemon, zest and juice
  • 1 tbsp capers, rinsed, dried and roughly chopped
  • Scant tbsp dijon mustard
  • 1/2 tsp honey
  • ~1/3 cup evoo or to taste for viniagrette (more for salmon)
  • 1 small shallot, peeled
  • 1/2 fennel bulb + a few fronds if the fennel comes with them
  • 2 celery stalks
  • 1/4 cup each+ fresh mint leaves, dill fronds and parsley leaves
  • Kosher salt and freshly cracked pepper
Method
Prep Salmon
  • Preheat oven to 425 and line a small sheet pan with parchment paper. Lightly season salmon fillets on all sides with kosher salt and freshly cracked pepper. Drizzle very lightly with evoo. Place in the top rack of the hot oven and set timer for 10-12 minutes (10 if you enjoy more medium-rare, 12 for medium).
Make Vinaigrette
  • Make vinaigrette: In small bowl, whisk together the zest and juice of one lemon, the roughly chopped capers, mustard and honey. Then whisk in the evoo so it’s about equal volume-wise to the lemon juice, about 1/3 cup. Season lightly with salt and black pepper. Adjust seasoning to taste. I like it zippy!
  • Drizzle some vinaigrette over roasting salmon (optional): If the salmon still has time left in the oven, remove it and drizzle each fillet with a small spoonful of vinaigrette. Return to oven to finish cooking.
Prep Salad
  • Prep the salad: Prepare a bowl of ice water. Using a mandolin or sharp knife, thinly slice the shallot into rings and add them to the ice water. Remove any brown outer leaves from the fennel, thinly slice and add to the water along with any fennel fronds. Thinly slice the celery and add to the ice water. Add the prepped herbs. Let all of this sit for a few minutes so the vegetables crisp up. Drain and pat thoroughly dry or spin in a salad spinner.
Put It Together
  • Transfer the veggie/herb mix to a small bowl, season lightly with salt, toss, then drizzle a couple of tablespoons of vinaigrette over them and toss again.
  • Transfer the fillets to a serving platter, top with the crisp salad, then drizzle a little more vinaigrette over all. (You might have a little vinaigrette but you’ll be happy to have it for salads, grains, etc.).
  • Enjoy straight away. I prepped this early in the day and then refrigerated it and enjoyed it at room temperature later that day. It was still divine.

Serves 4 people. Enjoy as I did if you like with roasted potatoes, a dollop of hummus (store bought is fine!), an arugula salad dressed with extra vinaigrette and topped with Valbreso feta and toasted almonds. Perfection.