Mealime

35 minutes

Presentation 6d0afe3e 0036 4d34 93f6 b4f6e5dcddf6

3
anchovy fillets, packed in oil
1 clove
garlic
1
lemon
1 oz
Parmesan cheese
1 head
romaine lettuce
¾ lb
salmon fillet
black pepper
Dijon mustard
extra virgin olive oil
salt

1
Preheat oven to 425°F. Line a baking sheet with parchment paper (optional).
2
Wash and dry the fresh produce. Leave the lettuce intact while washing.
```
1 lemon
1 head romaine lettuce
```
3
Peel and mince garlic and transfer to a small bowl for the dressing. Mince the anchovy fillets and add to the bowl. Add salt and stir to combine.
```
1 clove garlic
3 anchovy fillets, packed in oil
½ tsp salt
```
4
Juice the lemon and add to the dressing bowl. Add mustard, olive oil, and pepper; whisk together.
```
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
¼ tsp black pepper
```
5
Pat the salmon dry with paper towels and place, on a sheet pan (that is also big enough to hold the lettuce). Rub the salmon with olive oil and season with salt and pepper.
```
¾ lb salmon fillet
1 tsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
```
6
Place the salmon in the oven and roast for 5 minutes while you prepare the lettuce.
7
Cut romaine lengthwise and rub with ¾ of the dressing. After the salmon has been cooking for 5 minutes, remove from the oven, and add the lettuce to the opposite end of the pan.
8
Return the sheet pan to the oven for an additional 7-10 minutes until the salmon is cooked through and the tops of the lettuce begin to char.
9
Finely grate ¼ cup of Parmesan.
```
1 oz Parmesan cheese
```
10
Remove the pan from the oven. Sprinkle the lettuce with the Parmesan cheese. Chop the lettuce into 1-inch pieces.
11
To serve, arrange a bed of romaine on a plate, top with salmon and drizzle with remaining dressing. Serve immediately, enjoy!

← Warm Roasted Caesar Salad with Baked Salmon.

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