Recipes

Lemon Salmon with Summer Berry and Greens Salad

Kluane Adamek's Lemon Salmon with Summer Berry and Greens Salad Kluane Adamek's Lemon Salmon with Summer Berry and Greens Salad (The Good Stuff)

Ingredients

  • ---FOR THE SALMON---
  • 2 pounds salmon fillet 
  • Kosher salt 
  • 2 large lemons
  • 3 tablespoons extra virgin olive oil 
  • 3 garlic cloves, (chopped) 
  • 1 teaspoon of freshly ground pepper 
  • ---FOR THE SUMMER BERRY AND GREENS SALAD---
  • 5 cups mixed greens (arugula, spinach, or spring mix) 
  • 1 cup sliced strawberries 
  • 1/2 cup blueberries
  • 1/2 cup crumbled goat cheese or feta 
  • 1/3 cup toasted sunflower seeds or sliced almonds
  • 1/4 red onion, thinly sliced 
  • Optional: fresh mint for garnish
  • ---FOR THE DRESSING---
  • 3 tablespoon olive oil 
  • 1 tablespoon balsamic vinegar or lemon juice 
  • 1 teaspoon honey or maple syrup 
  • 1/2 teaspoon Dijon mustard 
  • Salt and pepper to taste 

Directions

For the Salmon

  1. Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat your oven to 375°F. Line a sheet pan longways with a large piece of foil, large enough to fold over the salmon. Brush the foil with butter or oil
  2. Make the lemon sauce. Zest one of the lemons into a small bowl or measuring cup, then add the juice from both lemons. Add the oil , garlic, and black pepper and whisk to combine.
  3. Prepare the salmon. Pat the salmon dry and season well on both sides with a little salt. Place it on the foil, skin side down. Carefully pour the lemon sauce on top, bending the foil upwards around the fish to contain the liquid. Use a spoon or a pastry brush to spread the sauce evenly across the surface of the fish. Slice half the remaining lemon into rounds and place the rounds on top of the salmon.
  4. Wrap the salmon in foil. Fold the loose end of the foil up and over the salmon, tenting it high enough so there’s an air pocket between the foil and the lemons on top of the salmon. Crimp the foil closed at the top and sides to encase the fish and trap the steam. If you didn’t leave quite a long enough piece of foil, simply tear off another sheet and crimp the two together.
  5. Bake the salmon. Bake in the hot oven until the salmon is almost cooked through at the thickest part 15 to 20 minutes at 375F 6. Next Broil the salmon. Carefully remove the pan from the oven and open the foil, folding it out to reveal the top of the salmon. Turn your broiler to high and place the salmon under the broiler briefly, until the top is lightly browned and the salmon is cooked through, about 3 minutes. Watch closely as it broils to make sure it doesn’t overcook and the lemons and garlic do not burn. Remove the salmon from the oven.
  6. Serve. Sprinkle the salmon with the lemon wedges on the side.

For the Salad

  1. In a large bowl, combine greens, berries, onion, and cheese.
  2. In a small jar or bowl, whisk dressing ingredients until combined.
  3. Drizzle over salad just before serving and toss gently.
  4. Sprinkle with sunflower seeds or almonds and garnish with mint if desired.