Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Ingredients for Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

• 675g skinless salmon fillet

• 2 teskedar finrivet citronskal

• 1 teaspoon finely chopped oregano

• 1 tesked kosher salt

• 1/2 teskedar nymalen svartpeppar

• 3 matskedar extra jungfruolivolja

• 110g roasted peppers from a jar, thinly sliced

• 230g small new potatoes, halved

• 1 bunch asparagus (about 450g ), trimmed

• 60 ml extra jungfruolja

• 60 ml färsk citronsaft

• 1/2 teskedar honung

• 1/4 teskedar kosher salt

• 1/4 teskedar nymalen svartpeppar

• 1/4 cup finely chopped dill, plus sprigs for serving

• 1/2 head of escarole, coarsely chopped (about 1200g )

• 90g feta, crumbled

How to make Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes

Preheat oven to 149°C. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the centre, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.

Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.

Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.

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