We all eat seasonally—even if we don’t plan it that way. There is just something about a burger on the grill on a warm day – or a bowl of chili on a cold, rainy day. But what should you do when the weather is not typical? My answer this week was Lemon Pepper Salmon with Arugula. Quick, easy and if spring had a taste, this might be it.
Spring has been late coming to Kansas City. Today is wonderful and sunny—but day after day, we endured cold rain and even record-breaking snows and winter temperatures are returning yet again, this week. I made all of those wonderful soups, stews and roasts that are perfect for a cold day. Yes, I love comfort foods, but I am craving fresh flavors, a squeeze of lemon and lighter fare.
This roasted salmon dish is accented with the peppery, fresh flavor of arugula and fresh lemon. Don’t be tempted to substitute bottled lemon juice. It just isn’t worth it. Zest the lemon and set the zest aside, then juice the lemon. One lemon will give all of the juice and zest you need.
It is one of those wonderful dishes that tastes –and looks—like what you might enjoy at a restaurant, but you can quickly make it at home. See if you love it as much as I do.
Lemon Pepper Salmon with Arugula
2 salmon filets, about 5 to 6 ounces each
6 teaspoons fresh-squeezed lemon juice, divided
2 tablespoons olive oil, divided
1 tablespoon honey
1 clove garlic, minced
1/4 teaspoon lemon pepper
Salt and fresh ground black pepper, to taste
2 cups fresh, trimmed arugula
1/4 cup light sour cream
1/2 teaspoons lemon zest
Salt and pepper, to taste
Line an 11 x 7-inch baking dish aluminum foil, then spray with nonstick spray. Place fish, skin-side down in dish. Mix together 1 tablespoon lemon juice, 1 tablespoon olive oil, honey, garlic, and lemon pepper. Season with salt and pepper. Brush mixture over fish. Cover and refrigerate 30 minutes. Brush again with any lemon juice-mixture that collects in the dish.
Preheat oven to 425°F. Bake fish, uncovered, 18 to 20 minutes or until fish turns opaque and flakes easily with a fork.
Meanwhile, in a large bowl, combine 2 teaspoons lemon juice, 1 tablespoon olive oil, salt and pepper. Whisk until combined. Add arugula and toss to coat evenly.
Combine sour cream and remaining 1 teaspoon lemon juice, lemon zest, salt and pepper.
To serve, lift fish from baking dish, leaving skin behind and place on serving plate. Serve with arugula mixture. Drizzle sour cream mixture over arugula. Serve immediately.
Makes 2 servings.
Tips:
Serving more than two? Recipe may be doubled. When cooking any fish, check the cooking progress frequently and cook just until done. The thickness of the filet will often affect the cooking time needed.
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