Roasted Lemon Salmon Recipe

Marinate salmon

Preheat oven to 425°F (220°C). Pat salmon fillets dry with paper towels. In a small bowl combine 3 tbs olive oil, zest and juice of 1 lemon, minced garlic, honey, 1 tsp salt and 1 tsp black pepper. Brush or spoon the marinade over the salmon, letting it sit at room temperature for 10–15 minutes while you prepare other components.

Roast salmon

Arrange salmon skin-side down on a parchment-lined baking sheet. Roast in the preheated oven for 10–14 minutes depending on thickness (10 minutes for 1-inch thick fillets, up to 14 minutes for thicker). Salmon is done when it flakes easily and registers 125–130°F (52–54°C) for medium; remove earlier for rare. Let rest 3 minutes before serving.

Cook grains and lentils

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add rinsed lentils and toast 1 minute. Add rinsed quinoa and basmati rice and stir to coat. Pour in 5 cups vegetable stock or water, add 1 tsp salt, bring to a boil, then reduce to a gentle simmer. Cover and cook 18–20 minutes, or until grains and lentils are tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Toss 4 cups mixed salad greens with juice of 1 lemon, 1 tbs olive oil and 1/2 tsp salt just before serving to lightly dress them so they remain bright and crisp.

Make dressing

In a blender or food processor combine 1 cup Greek yogurt, 1/2 cup parsley, 1/4 cup basil, 2 tbs chives, 1 tbs lemon juice, 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Blend until smooth and bright green. Taste and adjust lemon, salt or herbs. Chill until ready to serve.

Place thinly sliced cucumber in a bowl. Whisk together 2 tbs rice vinegar, 1 tsp sugar, 1 tsp chile garlic sauce and 1/4 tsp salt until sugar dissolves. Toss cucumbers in the dressing and let sit 10–15 minutes to quick-pickle and develop flavor.

Roast chickpeas

Increase oven to 450°F (230°C) if salmon is done; alternatively roast chickpeas simultaneously at 425°F but add a few extra minutes. On a baking sheet toss dried chickpeas with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/4 tsp cumin and 1/2 tsp salt. Spread in a single layer and roast 20–30 minutes, shaking the pan every 8–10 minutes, until golden and crisp. Remove and cool slightly — they will crisp further as they cool.

Fluff the grain-lentil blend and divide among 4 plates. Arrange dressed leafy greens next to the grains. Place a roasted salmon fillet on each bed of grains. Spoon 1–2 tbs yogurt green goddess alongside or over the salmon, add a small mound of chile garlic cucumbers, and scatter a generous tablespoon of crispy chickpeas over the grains and greens for crunch.

Garnish each plate with chopped dill or parsley, a lemon wedge and an optional light drizzle of olive oil. Serve immediately while salmon is warm and chickpeas are crisp.