I am very particular when it comes to lunch. I really dislike having a cold lunch, even if I am having a salad, I prefer to have whatever meat is served with it warm. Even when I have a salad at Panera, I have to request that they warm the chicken. This salad fits the bill perfectly and comes together in about 30 minutes. The vinaigrette is perfect over the roast salmon and just plain mixed greens is the perfect complement to the fish. This is a beautifully simple recipe from Williams-Sonoma and will be a great addition to my regular lunch rotation. It would also be delicious with sliced English cucumber.
1 ½ teaspoons Dijon mustard
2 teaspoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
2 teaspoons minced fresh thyme
Coarse kosher salt and freshly ground pepper
1 salmon fillet, cut into two equal portions
3 cups mixed greens
Preheat the oven to 425 degrees. In a small bowl, whisk together the mustard and vinegar, gradually whisk in 2 tablespoons of oil. Whisk in the shallot and thyme, season to taste with salt and pepper. Brush a baking dish with the remaining oil and add the salmon, skin side down. Spoon half of the vinaigrette over the salmon and let marinate for 15 minutes at room temperature. Roast the salmon for 15 minutes, until just cooked through. Toss the lettuce with the remaining vinaigrette, divide between two plates. Serve the salmon alongside the salad.
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