Martha Stewart Sunday: Williams-Sonoma Roasted Salmon with Thyme Vinaigrette.

I've been super MIA lately because of the craziness at work and school. I'm definitely looking forward to summer and having time to cook, workout, and just hang out with my friends in the city. I just got the Williams-Sonoma Weeknight Fresh & Fast cookbook, and I'm really excited to start trying a bunch of these fresh, seasonal recipes this summer.

This salmon was my first try from this cookbook, and it turned out so well! It was delicious and made for great recipes for the rest of the week (I made it on Saturday afternoon). I doubled the original recipe to make sure I had plenty of extra salmon and vinaigrette for weekday lunches. I'll definitely be doing this again this summer.

Here's the original recipe from Williams-Sonoma, which can easily be doubled or even tripled, depending on the size of your salmon fillet:

Roasted Salmon with Thyme Vinaigrette

Ingredients:

1/2 Tbs. Dijon mustard

2 tsp. Champagne or white wine vinegar

2-1/2 Tbs. EVOO, plus more as needed

1 Tbs. minced shallot

2 tsp. minced fresh thyme

course Kosher salt and freshly ground pepper

3/4 lb. salmon fillet (I got the best wild Canadian salmon from Agata & Valentina on 1st Ave.)

3 cups mixed baby lettuces

Directions:

1. Preheat the oven to 425 degrees F.

2. In a small bowl, place the mustard. Gradually whisk in EVOO. Mix in the shallot and thyme. Season the vinaigrette with salt and pepper.

3. Brush a small baking dish with EVOO (or spray with Pam if you're lazy like me). Place the salmon in the dish, skin side down. Spoon 1/2 of the vinaigrette over the salmon. Let marinate at room temperature for 15-20 min.

4. Roast the salmon until almost cooked through (15-25 min, depending on thickness). Let it rest while preparing the salad.

5. In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between two plates. Cut the salmon in half and put one piece alongside the salad on each plate. Serve immediately.

Nutrition info:

Servings per recipe: 2

Calories: 409.2

Total Fat: 19.5 g

Cholesterol: 120.7 mg

Sodium: 240.9 mg

Total Carbs: 7.1 g

Dietary Fiber: 2.2 g

Protein: 45.4 g