Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes
Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 300°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 300°F.
Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil.
Arrange peppers around salmon.
Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Set a steamer basket in a large pot filled with 2" water.
Cover pot and bring water to a boil.
Add potatoes, cover, and steam until tender, 10–12 minutes.
Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.
Meanwhile, whisk oil, lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring cup.
Toss escarole with half of the dressing in a large bowl, then transfer to a serving platter.
Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole.
Flake salmon into large pieces and arrange on platter.
Top with feta, peppers, and dill sprigs.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.