Jeanne Kelley Says: Roasting seals in the moistness and brings out the flavor of the salmon. The preparation is super simple, making this the perfect “family celebration†meal. You can roast fingerling potatoes while you cook the fish—simply cut 1 pound of small fingerling potatoes (no larger than your thumb) in half lengthwise. Arrange the potatoes, cut side down on a heavy baking sheet that has been brushed generously with olive oil. Sprinkle the potatoes lightly with salt and roast in the same oven until tender when pierced with a small sharp knife, about 18 minutes.
Roasted Salmon with Herb Salad and Lemon-Pepper Sour Cream
6 servings
Sauce:
1 cup sour cream
1 tablespoon fresh lemon juice
½ tablespoon minced fresh dill
½ tablespoon minced fresh tarragon
1/2 teaspoon grated lemon peel
Salmon:
2 tablespoons honey
2 tablespoons plus 2 teaspoons lemon juice, divided
1 tablespoon plus 2 teaspoons olive oil, divided
2 garlic cloves, pressed
2 teaspoons paprika
1/2 teaspoon grated lemon peel
6 5-ounce skinless salmon filets (about 1 3/4-inch thick)
2 cups lightly packed arugula or watercress
2 tablespoons small dill fronds
2 tablespoons tarragon leaves
Lemon wedges
For Sauce: Stir the ingredients to blend in small bowl. Season the sauce with salt and generously with black pepper. (Can be prepared 2 days ahead. Cover and refrigerate.)
For Salmon: Whisk honey, 2 tablespoons lemon juice, 1 tablespoon olive oil, garlic, paprika and lemon peel to blend in large shallow baking dish. Add salmon; turn to coat with marinade. Cover and refrigerate 15 minutes to 1 hour.
Preheat the oven to 400º F. Brush a heavy large baking sheet generously with olive oil. Remove the salmon from the marinade and transfer the salmon to the prepared baking sheet; season with salt and pepper. Roast in the oven until the salmon is just opaque in the center, about 10 minutes.
Meanwhile: toss the arugula, dill and tarragon with the remaining 2 teaspoons lemon juice and 2 teaspoons olive oil. Season the salad lightly with salt and pepper.
Transfer salmon to each of six plates. Spoon the salad alongside the salmon, dividing evenly. Drizzle sour cream on and around salmon. Garnish with lemon wedges and serve.
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