Lemon Roasted Salmon with Asparagus, Escarole and Potatoes

For the salmon:1 1/2 pounds skinless salmon fillet2 teaspoons finely grated lemon zest1 teaspoon finely chopped oregano1 teaspoon kosher salt1/2 teaspoon freshly ground black pepper3 tablespoons extra-virgin olive oil4 ounces roasted bell peppers from a jar, thinly slicedFor the salad:1/2 pound potatoes, halved or quartered or cubed1 bunch asparagus (about 1 pound), trimmed1/4 cup extra-virgin olive oil1/4 cup fresh lemon juice1/2 teaspoon honey1/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 cup finely chopped dill, plus sprigs for serving1/2 head of escarole, coarsely chopped (about 8 cups)3 ounces feta, crumbled

Cook the salmon:

Step 1

Preheat oven to 300°F. Place salmon in a baking dish and rub with lemon zest, oregano, salt, and pepper on all sides, then coat with oil. Arrange peppers around salmon. Bake until salmon is firm but still pink in the center, about 20 minutes (if you prefer salmon more well done, cook an additional 5 minutes).

Meanwhile, make the salad:

Step 2

Set a steamer basket in a large pot filled with 2" water. Cover pot and bring water to a boil. Add potatoes, cover, and steam until tender, 10–12 minutes. Add asparagus to potatoes, cover, and steam until crisp-tender, 3–5 minutes.

Step 3

Meanwhile, whisk oil, 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 a serving platter.

Step 4

Toss potatoes and asparagus with remaining dressing in same bowl, then arrange over escarole. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.