Lemon-Roasted Salmon with Asparagus, Potatoes and Kale Recipe by Monte

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Ingredients

passion for Kale. The former ornamental can be found on plates all over the
consuming too much kale through your juice diet and you are diagnosed with
hyperkalemia, your doctor may recommend a low-potassium diet. Along with kale,
other foods to avoid on a low-potassium diet include potatoes, oranges, orange
juice, broccoli and spinach.”
Well you sure won’t catch us eating too
much Kale. However, moderation in all
things means you can enjoy this gorgeous –and healthy- salad at least once a
month! It’s very simple to make. You bake the fish, steam the vegetables, whisk
the salad dressing together, combine the ingredients, shower them with crumbled Feta Cheese and Voilà! Here is the recipe:
Recipe for Lemon-Roasted Salmon with Asparagus, Kale and
Potatoes adapted from Anna Stockwell on Epicurious.com
Serves
4. Active Time: 20 minutes. Total Time 40 minutes.
For the salmon:
1 1/2 pounds skinless
salmon fillet
2 teaspoons finely
grated lemon zest
1 teaspoon finely
chopped oregano
1 teaspoon kosher
salt
1/2 teaspoon freshly
ground black pepper
3 tablespoons
extra-virgin olive oil
4 ounces roasted bell
peppers from a jar, thinly sliced
For the salad:
1/2 pound small new
potatoes, halved
1 bunch asparagus
(about 1 pound), trimmed
1/4 cup extra-virgin
olive oil
1/4 cup fresh lemon
juice
1/2 teaspoon honey
1/4 teaspoon kosher
salt
1/4 teaspoon freshly
ground black pepper
1/4 cup finely
chopped dill, plus sprigs for serving
1 5 Oz. package of Baby Kale (about 8 cups)
3 ounces feta,
crumbled
Cook the salmon:
Preheat oven to
300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt,
lemon juice, honey, salt, pepper, and 1/4 cup dill in a small bowl or measuring
cup. Toss escarole with half of the dressing in a large bowl, then transfer to