This recipe serves 4-6 people. Leftovers are outstanding, cold, straight from the fridge.
2 1/2-3 lbs salmon fillets, rinsed and patted dry.
In a small bowl, whisk together:
3 lemons, zested and then juiced
1/4 c olive oil
1/4 c Dijon mustard
1 tsp salt and 1/2 tsp pepper
4 cloves fresh garlic minced
Place salmon in a shallow, foil lined baking dish and pour sauce over top. Let sit for 15-20 minutes then bake at 450 degrees for about 15 minutes, or until fish is just done and flakes in the middle. Remove and let sit for a few minutes while you assemble the salad.
Yukon Gold Potatoes, cooked and sliced
Kalamata Olives
Tomatoes
Hard Boiled Eggs, cut into wedges
Green Beans, steamed and drained
I don’t have quantities for you because it varies depending on how many you make it for or how much you like tomatoes or beans or whatever. Assemble your platter with the roasted salmon, arranging the rest of the ingredients in piles.
Mix together:
1/3 c olive oil
3 T white wine or champagne vinegar
1 tsp Dijon mustard
salt and pepper
Whisk well and drizzle over the beans, tomatoes, and potatoes. Serve.
Note: There are a few ways to do this dish. The salmon, beans, and potatoes can all be warm, or everything can be made ahead of time and you can serve the whole she-bang cold. This is great anywhere in between so do what you have time for. Also, I like to use asparagus in place of the green beans when it is in season in early spring. The addition of a sliced avocado or two is also absolutely stellar. Any kind of tomato works. Little cherry tomatoes, wedges of big tomatoes, doesn’t matter. It all tastes wonderful.
