Charring citrus will give a slight smoky flavor to this easy one-pan dinner. Salmon provides a host of omega-3s, healthy fats that have been linked to reduced blood pressure and a decreased risk for heart disease. A study published in the Journal of the American Heart Association found that consuming 2 grams of EPA and DHA—two kinds of omega-3s found in salmon—may lower triglycerides and remove harmful cholesterol molecules.
Oven-Roasted Salmon with Charred Lemon Vinaigrette
Charring citrus will give a slight smoky flavor to this easy one-pan dinner.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 305 kcal
Ingredients
- 1 lemon
- 2 bulbs fennel, thinly sliced
- 2 small red onions, thinly sliced
- 2 1/2 tbsp olive oil, divided
- Kosher salt and pepper
- 1 1/4 lb skin-on salmon fillet
- 1 tsp stone-ground mustard
- 3 cups baby arugula
Instructions
- Heat broiler. Cut pointed ends off lemon, halve crosswise, and place on a rimmed baking sheet, center cut sides up. Broil on top rack until charred, 5 minutes; transfer to a plate and set aside.
- Reduce oven temperature to 400°F. On rimmed baking sheet, toss fennel and onions with 1 1/2 Tbsp oil and 1/4 tsp each salt and pepper; arrange around edges of sheet. Place salmon in center of sheet and season with 1/4 tsp each salt and pepper. Roast until vegetables are tender and salmon is opaque throughout, 17 to 20 minutes.
- Juice charred lemon halves into a small bowl and whisk in mustard and remaining Tbsp oil. Remove baking sheet from oven and fold arugula into vegetables. Drizzle charred lemon vinaigrette over fish and vegetables and gently toss vegetables.
Notes
Charring citrus fruits like lemon helps loosen up and release juices while also adding a slight smoky flavor. This method works well on on the grill too.
