Roasted Salmon Nicoise with Lemon and Ginger

First things first. I changed the name of this blog. I know, I know, prefers pig was perfect, buuuut, I really think the Well Rounded Table fits my style better. What's that? You agree? Good, then it is settled. The Well Rounded Table will begin its first post. 

Salmon, there might not be a more perfectly healthy animal protein. It is filled with good fats, omega 3 fatty acids and fish oil. Whats more, its light and flaky and very versatile. 

For the Nicoise Salad you will need good greens, NO ICEBERG! I prefer mixing spring mix with baby spinach. Toss the greens in a light vinaigrette of your choice.

The rest of the salad contains: (I will let you measure your own veggies as this is like a cobb salad and you can add as little or as much as you want.)

Fresh green beans, blanched for 4 minutes.

I forgot the olives and the potatoes!

Fresh ripe tomatoes quartered or wedged

Hard boiled eggs, 1 for each serving

Kalamata Olives

Boiled new potatoes

Salmon

1 1/4 pound of salmon

Zest of 1 lemon
Juice of 1/2 lemon

2 T butter

1T fresh chopped basil

1/2 T freshly grated ginger

1 garlic clove, pressed

Salt and Pepper

My work station. Notice the tumbler full of ice in the upper left corner which formally contained a margarita. ;)

Preheat oven to 375. Salt and pepper fish. In a small sauce pan, combine lemon zest, juice, basil, ginger, pressed garlic and butter and melt over very low heat until butter is melted and hot. Pour over fish and roast for 15-20 minutes (depending on thickness of fish) until just cooked though. Fish should be very flaky and tender.

Arrange vegetables on plate next to bed of seasoned greens. Lay salmon over green and enjoy!

A little slice of lemon and a glass of Pinot Noir.