Fustini's Oils and Vinegars
Lemon Roasted Salmon Salad

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Lemon Roasted Salmon Salad


  • 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
  • 3 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 pound asparagus, trimmed
  • 1/4 cup Fustini's Gremolata olive oil
  • 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
  • 1/2 head of endive (approx 8 cups)
  • 3 ounces feta, crumbled


Adapted from "epicurious"


Step 1. 

Preheat oven to 300°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

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.

Step 3. 

Whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup. Toss endive with half of the dressing in a large bowl, then transfer it to a serving platter.  Toss potatoes and asparagus with remaining dressing in the same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on a platter. Top with feta, peppers, and dill sprigs.




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