salmon with whole lemon dressing

By dhoffmanlatter

Ingredients

• 2 lemons, seeds removed, peel, pith and fruit finely chopped
• 1 small shallot or garlic clove, finely chopped
• 3 oregano, marjoram or thyme sprigs, leaves stripped, chopped
• 2 tablespoons white wine vinegar
• Kosher salt and freshly ground black pepper
• ¼ cup olive oil, plus more for drizzling
• 1 ½ pounds skin-on salmon fillet (skinless is fine in a pinch)
• 1 head butter or Little Gem lettuce, torn into large pieces

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat oven to 325 degrees. In a small bowl, combine finely chopped lemon, shallot, oregano and vinegar for the dressing. Season with salt and pepper, and add 1/4 cup olive oil. Set aside.
Season salmon on both sides with salt and pepper. Place skin-side down in a 9-by-13-inch baking dish (or other 2-quart equivalent). Spoon half the lemon dressing over the salmon, and place in the oven until salmon is just cooked through but still a nice orange-pink in the thickest parts for more of a medium-rare salmon, 15 to 20 minutes, depending on the thickness of the fillet.

Step 2

Meanwhile, scatter lettuces onto a large serving platter. Once salmon is out of the oven, use a spoon or spatula to transfer it to the serving platter with the lettuces, leaving behind the skin. Spoon remaining lemon dressing over the salmon and lettuces.