Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes recipe
View All We eat salmon several times a month and have a few tried and true recipes that my family and I like. This is a new one and my daughter claims it's the best salmon I've ever made! I did raise the temperature since it seemed to be taking a long time. I also used romaine lettuce instead of escarole. Other than that I just followed the recipe. Delicious warm, at toon temperature, even cold the next day! owlshead8th from Boston, MA / Flag if Inappropriate Great recipe! I used romaine rather than escarole, as I had some in the fridge. Salmon was wonderfully flavored with the lemon and herbs. I also roasted my own red peppers which worked just wonderfully. I could personally take or leave the feta. The other flavors were plenty interesting. Definitely will make this again! owlshead8th from Boston, MA / Flag if Inappropriate Very good - Made this on a weeknight and it was fairly quick to put together. The only reason I gave ¾ was due to the suggested cooking time & temp. 300 for 20 minutes may be a bit low and short for a thicker piece of salmon. I would adjust accordingly depending on the thickness of your fillet. Otherwise a very satisfying salad - very good for an easy weeknight dinner! mariah110 from portland, or / Flag if InappropriateWrite Review