Whole lemon-roasted side of salmon. Sounds impressive, doesn’t it? Fancy? It sure is–and also the easiest dinner party main course I’ve ever made. Full stop.
I got the idea from a Bon Appetit video, and it’s stunning in its simplicity. Oil a baking sheet, and lay down a handful of lemon slices. Plop the salmon on top and scatter over more lemon slices. Pile a big bunch of chard or beet greens around the fish. Season everything with olive oil, salt, and pepper. Bake for 15 minutes. Rest. Eat.
Other hunks of roast beast tend to get all the attention for an at-home feast: beef, pork, lamb, even chicken. But cooking an entire side of salmon is far faster and just as impressive. Unlike small fillets, which are prone to overcooking, a big piece of fish stays moist and flaky even if you let it linger in the oven a minute too long. And roasting greens along with the fish is the really genius bit. The top layer of greens gets crisp, the bottom layer gets tender, and you’ve got yourself a no-effort side dish.
I can’t think of another centerpiece meat dish that’s so easy to make, yet delivers such a big wow. The flavors are clean, fresh, and so, so lovely. (It’s hard to be mad at salmon, lemon, and olive oil together.) This is also a visually stunning presentation: the coral cushion of salmon with its lemon-slice buttons, wreathed with dark crispy-soft greens. I’m the world’s most inept food stylist, and yet I still draw “oohs” and “aahs” every time I bring the baking sheet to the table.