Lemon-Roasted Salmon with Escarole, Asparagus, and Potatoes
"Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables...."
INGREDIENTS
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1 1/2 pounds skinless salmon fillet
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2 teaspoons finely grated lemon zest
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1 teaspoon finely chopped oregano
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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3 tablespoons extra-virgin olive oil
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4 ounces roasted bell peppers from a jar, thinly sliced
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1/2 pound small new potatoes, halved
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1 bunch asparagus (about 1 pound), trimmed
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1/4 cup extra-virgin olive oil
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1/4 cup fresh lemon juice
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1/2 teaspoon honey
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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1/4 cup finely chopped dill, plus sprigs for serving
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1/2 head of escarole, coarsely chopped (about 8 cups)
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3 ounces feta, crumbled
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