Roasted Salmon with Thyme Vinaigrette

More salmon! If you've noticed recently Patrick and I have been using our little counter convection oven quite a bit. We just throw some aluminum foil on the tray for easy clean up and then either roast some fish or veggies. It's very convenient. This evening was no different. We roasted salmon, sauteed some squash, and a side salad... super easy! And this is great for a light summer meal. We found this recipe in our Weeknight Fresh and Fast cookbook. Another nice thing about the recipe is that the vinaigrette doubles as the marinade and the salad dressing.

Roasted Salmon with Thyme Vinaigrette From Weeknight Fresh and Fast
1/2 tbsp Dijon mustard
2 tsp champagne or white wine vinegar (we used champagne vinegar)
1 tbsp minced shallot
2 tsp fresh thyme
3/4 lb salmon filet
mixed lettuce

Preheat oven to 425. Whisk mustard, vinegar, 2.5 tbsp evoo, shallot, thyme, salt, and pepper. Put salmon in baking dish and spoon 1/2 of vinaigrette onto it, and let marinate 15 minutes.

Roast salmon about 15 minutes. Toss lettuce with remaining vinaigrette.

1 comment:

  1. We had fresh wild, Alaskan salmon last night. It was so good when I had it with you two last week. Jimmy and I took the cooler out of town to make the purchase. It was well worth the trouble and expense.