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