Oven-Roasted Salmon with Charred Lemon Vinaigrette
About this Recipe
For American Heart Month, we are sharing some tips on how to eat well for a healthy heart. Heart-healthy eating means eating less sodium, added sugars, alcohol, and saturated fats (like red meats, butter, and cheese), and more whole grains, vegetables, and protein-rich food—like fish that is high in omega-3 fatty acids, nuts, and eggs.
As you work to prioritize your heart health, try this oven-roasted salmon with a charred lemon vinaigrette! Ready in 35 minutes, it is fresh and flavorful, and low in saturated fat. Plus, the salmon is a good source of omega-3 fatty acids, which are good for your heart.
2 bulbs fennel, thinly sliced
2 small red onions, thinly sliced
2 ½ Tbsp. olive oil
1 ¼ lb. skin-on salmon fillet
1 tsp. stone ground mustard
3 cups baby arugula
Salt and pepper
Step by Step Instructions
Turn the broiler on. Cut pointed ends off the lemon, halve crosswise, and place on a rimmed baking sheet, cut sides up. Broil on top rack until charred (about 5 minutes), and transfer to a plate and set aside.
Reduce oven temperature to 400°F. On rimmed baking sheet, toss fennel and onions with 1 ½ Tbsp. oil, and salt and pepper.
Place salmon in center of sheet and season with ¼ tsp salt and pepper. Roast until vegetables are tender and salmon is opaque throughout (about 17–20 minutes).
Juice charred lemon halves into a small bowl and whisk in mustard and 1 Tbsp. oil. Remove baking sheet from oven and fold arugula into vegetables. Drizzle charred lemon vinaigrette over fish and vegetables and gently toss.