Roasted Salmon with Sorrel and Lemon

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Ingredients in this Recipe

  • 1 (3 pound) salmon fillet, skin and bones removed
  • 1 1/2 teaspoons freshly ground coarse salt
  • 1 tablespoon extra virgin olive oil
  • 2 ounces (about 4 cups) fresh pea shoots
  • 2 ounces (about 4 cups) mizuna, or mesclun
  • 8 ounces (about 8 cups) fresh sorrel, plus 1/4 cup finely chopped
  • Zest of 2 lemons

Recipe Preparation

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