CJ Hofmann’s Roasted Salmon with Lemon-Herb Vinaigrette

Roasted Salmon with Lemon-Herb Vinaigrette – serves 4

Preheat oven to 450 degrees

Season 4 salmon fillets (6 to 8 ounces each) with salt and pepper

Roast on a parchment-lined baking sheet until fish flakes easily, 8 to 10 minutes.  Once out of the oven, cover with aluminum foil and let rest @ 5 minutes.

While fish is cooking make the vinaigrette.  In a blender (or in a glass jar with lid, or bowl) combine:

• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Optional:  for extra lemony goodness, zest the lemon first before juicing, and add zest to vinaigrette
• 1/4 cup any combination of chopped fresh herbs (parsley, basil, thyme, chives are good, whatever you like)
• 2 tablespoons Dijon mustard
• season to taste with salt (about 1/2 teaspoon) and pepper (about 1/4 teaspoon)

Blend/shake/whisk to combine until smooth.  Drizzle vinaigrette over salmon.  Refrigerate any leftover.

Note:  this vinaigrette is also really good over steamed/sautéed/roasted vegetables (cauliflower, broccoli, carrots, zucchini, etc.) as well as steamed red potatoes.  Double the recipe for extra.