Photo: Caroline Attwood
Roasted Salmon with Thyme Vinaigrette
8 ingredients
Serves 2.
openrecipes
Sustainable wild Alaskan king salmon starts its season in early spring. A salad of mixed baby lettuce makes a vivid and light accompaniment. Smashed young potatoes would round out the meal perfectly.
Estimated Nutrition (whole recipe, rough)
355
Calories
21g
Protein
27g
Fat
6g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Champagne | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 Tbs. Dijon mustard
- 2 tsp. Champagne vinegar or white wine vinegar
- 2 1/2 Tbs. extra-virgin olive oil, plus more as needed
- 1 Tbs. minced shallot
- 2 tsp. minced fresh thyme
- Coarse kosher salt and freshly ground pepper, to taste
- 1 salmon fillet, about 3/4 lb.
- 3 cups mixed baby lettuces
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes