Herb-Infused Roasted Salmon with Baby Lettuce Medley

1. Preheat Oven

Preheat your oven to 425°F (220°C). This high heat will cook the salmon quickly, keeping it moist and tender.

2. Prepare Vinaigrette

To make the vinaigrette, whisk together ½ tablespoon of Dijon mustard, 2 teaspoons of Champagne vinegar or white wine vinegar, 2.5 tablespoons of extra-virgin olive oil, 1 tablespoon of minced shallot, and 2 teaspoons of minced fresh thyme in a small bowl. Season with coarse kosher salt and freshly ground pepper to taste.

3. Marinate Salmon

Brush a small amount of extra-virgin olive oil over the salmon fillet. Place the salmon in a small baking dish and spoon half of the vinaigrette over it, making sure the fish is well coated. Let the salmon marinate for about 15-20 minutes.

4. Roast Salmon

Once the salmon has marinated, roast it in the preheated oven for around 15 minutes. The heat will cook the salmon through while keeping it juicy and slightly opaque in the center.

5. Prepare Salad

While the salmon is roasting, toss the mixed baby lettuces with the remaining vinaigrette in a large bowl.

6. Assemble and Serve

When the salmon is done, cut it into portions and place it on top of the dressed baby lettuces. Serve immediately.