Ingredients
1/2 Tbs. Dijon mustard
2 tsp. Champagne vinegar or white wine vinegar
2 1/2 Tbs. extra-virgin olive oil, plus more as needed
1 Tbs. minced shallot
2 tsp. minced fresh thyme
Coarse kosher salt and freshly ground pepper
1 salmon fillet (about 3/4 lb./375 g.)
3 cups (3 oz./90 g.) mixed baby lettuces
Preparation
Preheat the oven to 425°F (220°C). In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2 1/2 tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon 1/2 of the vinaigrette over the salmon. Let marinate for 15-20 minutes at room temperature, or refrigerate for up to 1 hour.
Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.
In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 places. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.
