Spring Vegetables Recipe

Warm Salmon and Baby Greens Salad With Lemon-Dill Dressing

4 lunch-size servings

This simple salad shines with the fresh taste of lemon and dill. Though you could serve it cold, the salmon is particularly good warm. The dish can be prepared in 20 minutes.

About 1 1/2 teaspoons salt

1 tablespoon white wine vinegar

Two skin-on salmon fillets, 8 ounces each

Finely grated zest and juice of 1 lemon (about 1/4 cup)

1 teaspoon sugar

Freshly ground black pepper

2 tablespoons chopped dill

1/2 cup mild-tasting olive oil

4 ounces (about 8 cups) baby salad greens

Using a deep-walled pan large enough to fit the salmon fillets side by side, fill the pan with enough water to generously cover the salmon. Add 1 teaspoon of the salt and the vinegar and bring to a boil over high heat. Add the salmon and when big bubbles just start to appear, reduce the heat to medium so there are occasional bubbles but the water does not come to a full boil. Cook to desired degree of doneness. The cooking time will vary according to the thickness of the fish. (As a general guide, a 1-inch-thick fillet will be medium-rare in 8 minutes and cooked through in 12 minutes.) Transfer the poached fillets to a plate and set aside.

Meanwhile, in a small bowl, whisk together the lemon zest and juice, the remaining 1/2 teaspoon of salt or to taste, the sugar, pepper to taste and the dill. Slowly add the oil, whisking to combine.

To serve, mound 2 cups of the greens on each plate. Remove and discard the skin from the salmon and divide each fillet in half. Gently pull each half apart over the greens, taking care not to "crumble" the fish. Drizzle the dressing on top and serve.

Per serving (with 2 tablespoons dressing): 459 calories, 23 g protein, 3 g carbohydrates, 39 g fat, 67 mg cholesterol, 6 g saturated fat, 433 mg sodium, 1 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com