Oven-Roasted Salmon with Charred Lemon Vinaigrette

Servings:

4

Ready In:

35 Mins

Calories:

305

Good For:

Dinner

About this Recipe

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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.

MACRONUTRIENTS

PROTEIN

31 GRAMS

CARBOHYDRATES

14 GRAMS

FATS

14 GRAMS

Ingredients

1 lemon

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

Step 1

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.

Step 2

Reduce oven temperature to 400°F. On rimmed baking sheet, toss fennel and onions with 1 ½ Tbsp. oil, and salt and pepper.

Step 3

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).

Step 4

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.