• prep: 20 min
• cook: 40 min
• total: 1 hr

servings:

Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.

• 1 1/2 pounds skinless salmon fillet
• 2 teaspoons finely grated lemon zest
• 1 teaspoon finely chopped oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 4 ounces roasted bell peppers from a jar, thinly sliced
• 1/2 pound small new potatoes, halved
• 1 bunch asparagus (about 1 pound), trimmed
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1/2 teaspoon honey
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup finely chopped dill, plus sprigs for serving
• 1/2 head of escarole, coarsely chopped (about 8 cups)
• 3 ounces feta, crumbled

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