roasted salmon with thyme vinaigrette

Sustainable wild Alaskan king salmon, an all-time favorite of mine, starts its season in early spring. A salad of mixed baby lettuce makes a vivid and light accompaniment. Smashed young potatoes would round out the meal perfectly.

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Step 1

• Preheat the oven to 425°F (220°C). In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2½ tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon 1/2 of the vinaigrette over the salmon. Let marin ate for 15-20 minutes at room tempera ture, or refrigerate for up to 1 hour.

Step 2

• Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.

Step 3

• In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.