Recipe courtesy of Joshua Henderson
Save Recipe Print
35 min
20 min
15 min
4 servings


Lemon Vinaigrette:


For the succotash: Saute the onions and potatoes until slightly caramelized, about 8 minutes. Add the chickpeas, tomatoes, corn, zest and stock and simmer until the stock is almost gone, about 3 minutes. Season with salt and pepper and add the thyme leaves. 

For the vinaigrette: Whisk the lemon juice, shallots and lemon zest until combined. Slowly drizzle in the oil until emulsified. Season with the salt and pepper. 

For the salmon: Sprinkle the salmon with salt and pepper on both sides. Heat the oil in a skillet over medium heat and saute the salmon, skin-side down, until the edges begin to caramelize a little, about 4 minutes. Flip and cook for 1 to 2 minutes. 

Serve the salmon on the succotash and garnish with the lemon vinaigrette and herbs.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Salmon Cakes

Recipe courtesy of Ina Garten

Smoked Salmon

Recipe courtesy of Alton Brown

Oven-Baked Salmon

Recipe courtesy of Kathleen Daelemans

Blackened Salmon

Recipe courtesy of Alex Guarnaschelli

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Salmon Cakes With Salad

Recipe courtesy of Food Network Kitchen

Salmon Baked in Foil

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories