Fustini's Oils and Vinegars
Lemon Roasted Salmon Salad

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Lemon Roasted Salmon Salad


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Lemon Roasted Salmon Salad

Gluten Free


  • 1 1/2 pounds skinless salmon fillet
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon finely chopped oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Fustini's Meyer Lemon olive oil
  • 4 ounces roasted bell peppers from a jar, thinly sliced
  • 1/2 pound small new potatoes, halved
  • 1 cup Brussles sprouts, trimmed, halved
  • 1 pound asparagus, trimmed
  • 1/2 cup Fustini's Gremolata olive oil, divided
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon Great Lakes Bee honey
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped dill, plus sprigs for serving
  • 6-8 cups salad greens
  • 3 ounces feta, crumbled


Adapted from "epicurious"


Step 1. 

Preheat oven to 350°F. 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 center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Step 2.  Salad

In a medium bowl, add potato halves and Brussels sprouts, 1/4 cup olive oil, salt and pepper.  Toss to coat and layer on a baking sheet.  Bake in the oven 20 minutes.  Add asparagus to the bowl and coat with a little more olive oil.  Add asparagus to pan and continue baking for 5-8 more minutes until all vegetables are well roasted.

Step 3. 

Using the same bowl as above, whisk remaining olive oil, lemon juice, honey, more salt and pepper. Toss salad greens with half of the dressing in a large bowl, then transfer it to a serving platter.  Add potatoes, Brussels sprouts and asparagus to the same bowl, and toss to coat.  Arrange on the salad greens, using up all remaining dressing. Flake salmon into large pieces and arrange on the greens and vegetables. Top with feta, peppers, and dill sprigs.

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