Recipes Ingredients Seafood Recipes Salmon Recipes Roasted Salmon with Sorrel and Lemon 3.5 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 Chopped sorrel and lemon zest adds flavor to this roasted salmon, which is served with pea shoots and mizuna. Ingredients 1 (3-pound) salmon fillet, skin and bones removed Zest of 2 lemons 8 ounces (about 8 cups) fresh sorrel, plus ¼ cup finely chopped 1 ½ teaspoons freshly ground coarse salt ½ teaspoon pepper 2 ounces (about 4 cups) fresh pea shoots 2 ounces (about 4 cups) mizuna, or mesclun 1 tablespoon extra-virgin olive oil Directions 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. Transfer to oven, and roast until top is lightly browned and fish is cooked through, 12 to 14 minutes. 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. Print