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Herb & Lemon Roasted Salmon on a Bed of Roasted Potatoes & Sauteed Greens

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Serves six.

The lemon-herb marinade does double-duty in this recipe. Use a generous amount to marinate the salmon, and then drizzle some on the potatoes before roasting. You might still have some leftover; use it to marinate chicken or lamb. I like to highlight the lemon flavor by drizzling a little lemon oil on the salmon just before serving. Don’t skip this step: it really pulls the flavors of the dish together.

  • 1-1/2 cups olive oil, plus 2 Tbs. for sautéing the greens
  • 3 Tbs. coarsely grated lemon zest
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 Tbs. fresh thyme
  • 2 Tbs. chopped garlic
  • 6 portions skinless salmon fillet, 6 oz. each
  • Lemon Oil (see below)
  • 2 lb. medium red or yellow potatoes (or 1 lb. each)
  • Kosher salt and coarsely ground black pepper
  • 12 cloves garlic, roasted and coarsely chopped
  • 2-1/2 oz. (1/2 cup) pine nuts, toasted
  • 4 oz. (1/2 cup) raisins, covered with 1/4 cup port and macerated for several hours or overnight (optional)
  • 12 cups packed arugula, about 20 oz. (tough stems removed), or two 10-oz. bags spinach (stems removed), cleaned thoroughly and put in a large bowl covered with damp paper towels and plastic wrap in the refrigerator
For the lemon oil:
  • 1 cup best-quality extra-virgin olive oil
  • Grated zest of 2 lemons
One day ahead:

Make the marinade: Combine the 1-1/2 cups olive oil,  lemon zest, parsley, thyme, and the 2 Tbs. chopped garlic. Keep the marinade covered in the refrigerator.

Marinate the salmon: Preferably the night before or at least 1 hour before cooking, cover the salmon with about 1 cup of the marinade and keep covered in the refrigerator. Reserve the remaining marinade separately in the refrigerator.

Make the lemon oil: Combine the oil and lemon zest. Store it in a squeeze bottle (or a glass jar) in the refrigerator. 

One hour ahead:

Roast the potatoes: Heat the oven to 425°F. Slice the potatoes 3/16 inch thick. (Cut through the shortest width of the potato; discard the ends.) Make sure there are 8 slices per person (48 slices total). Rub a rimmed baking sheet or jellyroll pan with a little oil. Lay eight potato slices in two slightly overlapping lines about 5 to 6 inches long and a total of 4 inches wide. Repeat with the remaining potatoes to make six separate beds for the salmon. Space the beds an inch apart.

Season the potatoes with plenty of salt and pepper and drizzle them with some of the reserved lemon-herb marinade. Cook until the potatoes are tender and beginning to turn golden brown, 30 to 35 minutes. Set the potatoes, still on the baking sheet, aside. Reduce the oven temperature to 400°F.

Set the 2 Tbs. olive oil, pine nuts, raisins, chopped roasted garlic, and bowl of washed greens next to the stove and put a large sauté pan on a burner. Take the salmon out of the refrigerator to come to room temperature.

20 minutes before serving:

Lift the salmon out of the marinade, letting excess oil drain off but leaving the herbs on the salmon undisturbed. Put a fillet on top of each bed of potatoes on the baking sheet. Season generously with salt and pepper. Put the pan in the oven and cook 12 to 14 minutes for medium-rare salmon or 16 minutes for medium. Pull from the oven and let rest before serving.

While the salmon is resting, heat the sauté pan over medium to medium high, add the olive oil, pine nuts, raisins, and chopped roasted garlic, and simmer for 1 minute. Add the arugula or spinach, season with salt and pepper, and cook until just wilted, 1 to 3 minutes, tossing with tongs constantly to mix the ingredients. (Add the arugula in batches, if necessary; when the first batch wilts, add the next and toss).

To serve: Using tongs, carefully spread the arugula loosely on the bottom of each plate, almost in a ring. Carefully slide a spatula under a bed of potatoes, lift the potatoes and salmon together, and set them in the center of the plate over the greens. Drizzle a generous 1 tsp. lemon oil over all. Repeat with the remaining salmon. Serve immediately.

nutrition information (per serving):
Calories (kcal): 850; Fat (g): fat g 62; Fat Calories (kcal): 560; Saturated Fat (g): sat fat g 9; Protein (g): protein g 41; Monounsaturated Fat (g): 39; Carbohydrates (g): carbs g 34; Polyunsaturated Fat (g): 11; Sodium (mg): sodium mg 490; Cholesterol (mg): cholesterol mg 95; Fiber (g): fiber g 4;

Photo: Ben Fink

I'm really enjoying the preparation of this dish, but "macerating" the raisins for several hours?! I think I'll just give mine a soak... and yes, nicely worth it. I don't usually marinate salmon, so this is a treat.

Made this for a dinner party and everyone raved. I made everything according to the recipe. My only negative is that I thought the arugula was too strong. Next time I will make the greens with less then half arugula and more spinach. Otherwise it was spectacular!

this dish was so yummy. i was scared of the raisins but they ended up being my favorite part. I will make more spinage next time. And there will be a next time!

Excellent dish. Have made this about 6 or 8 times. Great presentation. Hardest part is remembering to marinate the day before. Used convection oven the first time but it dries out the potatoes and salmon. Switched to regular and was fine.

Such a tasty and complete meal. I was able to half the recipe and it turned out great. My boyfriend was so pleased!

This dish is a lot of work but the end result is worth the effort. I love the way the potatoes turned out so much that I didn't want to jeopardize their texture by cooking the salmon on them. So I did that separately. The greens are great and everything works together. It comes out like a well-conceived restaurant dish. High wow factor.

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