Roasted Salmon with Sorrel and Lemon

Chopped sorrel and lemon zest adds flavor to this roasted salmon, which is served with pea shoots and mizuna.

  • Servings: 12

Source: Martha Stewart Living, April 2000


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


  1. Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet, dark side down. Rub top of fillet with lemon zest, chopped sorrel, 1 teaspoon salt, and 1/4 teaspoon pepper.

  2. Transfer to oven, and roast until top is lightly browned and fish is cooked through, 12 to 14 minutes.

  3. Toss fresh sorrel, pea shoots, and mizuna in a bowl with olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Arrange on platter with salmon, and serve.


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