Roasted Salmon with Thyme Vinaigrette
- 1/2 Tbs. Dijon mustard
- 2 tsp. Champagne vinegar or white wine vinegar
- 2 1/2 Tbs. extra-virgin olive oil, plus more as needed
- 1 Tbs. minced shallot
- 2 tsp. minced fresh thyme
- Coarse kosher salt and freshly ground pepper, to taste
- 1 salmon fillet, about 3/4 lb.
- 3 cups mixed baby lettuces
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Baby lettuces, mixed (3 cups)
- Shallot (1 Tbs.)
- Thyme, fresh (2 tsp.)
- Seafood
- Salmon fillet, about 3/4 lb. (1)
- Condiments
- Champagne vinegar or white wine vinegar (2 tsp.)
- Dijon mustard (1/2 Tbs.)
- Cooking & Baking
- Kosher salt and freshly ground pepper, Coarse (1)
- Olive oil, extra-virgin (2 1/2 Tbs.)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published July 18, 2012 (7 months ago).
81 people saved this recipe.
