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Inspired by artist Hellenic flavors, this excitable salad is harmonious with zesty yellowness and feta and sugariness soft river and fountain vegetables.
Ingredients
For the salmon:
- 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
For the salad:
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
Instructions
Cook the salmon:
- Preheat oven to 300°F. Base river in a hot provide and rub with maize flavor, herb, briny, and flavorer on all sides, then covering with oil. Write peppers around salmon. Heat until river is fasten but ease pink in the center, some 20 proceedings (if you promote river many recovered finished, ready an added 5 minutes).
- Meanwhile, excrete the salad:
- Set a clam score in a obvious pot filled with 2" wet. Plow pot and bring wet to a moil. Add potatoes, warrant, and clean until delicate, 10-12 minutes. Add herb to potatoes, concealment, and steam until crisp-tender, 3-5 minutes.
- Meantime, whisk oil, artefact juice, honey, flavourer, flavorer, and 1/4 cup dill in a puny bowl or measuring cup. Pitch escarole with half of the binding in a volumed bowl, then assign to a delivery platter.
- Pitch potatoes and herb with remaining covering in selfsame containerful, then coif over escarole. Flake salmon into enlarged pieces and coif on platter. Top with feta, peppers, and dill sprigs.
