Description
A delicious and healthy roasted salmon dish served with fresh spring greens and a tangy lemon-caper vinaigrette.
Ingredients
Scale
- 4 salmon fillets
- 2 cups spring greens
- 1 lemon, juiced
- 2 tablespoons capers, rinsed and drained
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle olive oil over the salmon and season with salt and pepper.
- Bake the salmon for 12-15 minutes, or until cooked through.
- In a small bowl, whisk together lemon juice, capers, and remaining olive oil to make the vinaigrette.
- In a serving bowl, toss the spring greens with the vinaigrette.
- Serve the roasted salmon on top of the greens and drizzle with additional vinaigrette if desired.
Notes
- For a spicier kick, add red pepper flakes to the vinaigrette.
- Feel free to substitute other greens like arugula or spinach.
- Leftover salmon can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet with greens
- Calories: 350
- Sugar: 1g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg