She Cooks, She Cleans, She is well-prepared and efficient:Roast Salmon with Thyme Vinaigrette andSalmon, Avocado and Asparagus Salad

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I think Williams Sonoma might be one of the things I miss most about the good ol’ U S of A. If you don’t know what Williams Sonoma is, it’s an incredible kitchen gadget and more store. One of my most prized possessions – my Calphalon Frittata pan – was purchased from there, and every time I go home, I make sure to spend as much time as possible browsing in the shop, drooling over the quality chef’s knives, copper pots and various food processors, mixers etc.

In addition to being the equivalent to my cookware candy store, WS’s website ( has lots of free recipes, regularly updated with the seasons. They’re not all clean, and they are obviously using these recipes to flog their products, but you can often find a really nice meal that requires little adaption to suit your needs.

The recipe below, Roasted Salmon with Thyme Vinaigrette, is one such recipe. This is great not only because it is tasty, but also because it doubles as an easy lunch for the next day (particularly if you don’t have access to a microwave…). In the recipe below, I’ve included ingredients for the dinner and the lunch, separated. If you want to only make the dinner, feel free to skip out on the lunch ingredients.

Because there’s nothing better than cooking dinner, and knowing you have lunch ready to go as well.

NOTE: This recipe has a minimum 15 – 20 minute marinade time

x Maria

PS Coming up next, Bacon and Chive Sweet Potato Biscuits (and biscuits in the dumpling-esque sense, not cookies. Obvs.)

Dinner: Roasted Salmon with Thyme Vinaigrette
Lunch: Salmon, Avocado and Asparagus Salad with Thyme Vinaigrette

What you’ll need for the dressing:
1 Tbs. Dijon mustard
4 tsp. white wine vinegar
5 Tbs. extra-virgin olive oil, plus more as needed
2 Tbs minced shallot
4 tsp. minced fresh thyme
Coarse kosher salt and freshly ground pepper, to taste
These ingredients are doubled to ensure you have enough dressing for the lunch. If you’re only making the dinner, or prefer your greens with no dressing, you can use half of these.

What you’ll need for the salmon:
Olive oil for the baking dish
4 x Salmon Fillet
Again, only 2 needed if you’re not making the lunch

What you’ll need for the lunch salad:
1 x ripe avocado
Asparagus tips, steamed and cooled
Cherry tomatoes, halved
Mixed greens
Leftover roast butternut squash
Leftover Thyme Vinaigrette

  • Start with the dressing…. Add mustard to a small bowl and whisk in the white wine vinegar. Gradually add in the olive oil (you might not need all 5 Tbs, ‘fraid you’ll have to eyeball this ingredient a little!)
  • Mix in the minced shallot and fresh thyme and season the dressing to taste with salt and pepper.
  • Put the dressing to the side while you start to cook the salmon. I personally prefer to remove the skin from my salmon, but that’s up to you, your free time and your level of patience (or how kind your fishmonger is).
  • Preheat your oven to 200 degrees.
  • Lightly brush your baking dish with olive oil. Place the salmon in the dish and coat with half of the pre-made vinaigrette (the rest is reserved for the salad). Marinate at room temperature for 15 to 20 minutes, or refrigerate for up to 1 hour.

Whilst the salmon is marinating, why not spend some time rolling your quads, doing the couch stretch, or practicing your hollow hold?

  • Roast the salmon until it is almost cooked through, about 10-15 minutes. There is little worse than overcooked salmon (meal-y apples is the only thing I can think of), so keep a close eye on it! The salmon is done when the fillet flakes easily when pulled with a fork.
  • For sides for the dinner, I usually have steamed asparagus with lemon zest, which, once cooled, I use in my salad; tomatoes roasted with balsamic vinegar, olive oil and seasalt (because I already purchased tomatoes for my salad); and rice (or cauliflower rice, if you’re keeping strict).
  • When your salmon is cooking, you can start to prepare your salad for your lunch. Combine the mixed greens, avocado, steamed asparagus and tomatoes in a bowl. Add as much or as little of the reserved dressing as you like and put in the fridge ready for the salmon and lunch tomorrow.


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