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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
Place the mustard in a small bowl and whisk in the vinegar. Gradually whisk in the 2 1/2 Tbs. olive oil. Mix in the shallot and thyme. Season the vinaigrette with salt and pepper.
Brush a small baking dish with olive oil. Place the salmon, skin side down, in the dish. Spoon half of the vinaigrette over the salmon. Marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 1 hour.
Preheat an oven to 425°F.
Roast the salmon until it is almost cooked through, about 15 minutes. Let it rest while preparing the salad.
In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put 1 piece alongside the salad on each plate. Serve immediately. Serves 2.
Quick Tips: The recipe easily doubles to serve 4 or to provide leftovers for a salmon salad dinner the next night. For convenience, make the vinaigrette a day ahead of time. You can also double or triple the vinaigrette to have extra to use on salads later in the week.
Adapted from Williams-Sonoma Weeknight Fresh & Fast, by Kristine Kidd (Williams-Sonoma, 2011).