Ina would probably suggest a simple green salad or some roasted asparagus. I’m going to suggest a bag of pre-washed arugula and a store-bought lemon vinaigrette. We’re guests here, too.
The salmon is so flavorful that a simple side is all you need. Plus, a squeeze of extra lemon over the arugula ties the whole meal together. It’s a flavor explosion with zero extra effort.
Or, if you’re feeling very fancy, make some couscous. It takes five minutes. Boom. You’re basically a professional caterer now. Don’t let the success go to your head—you might start buying white linen napkins.
Ina Garten's Roasted Salmon with Green Herbs
The Leftover Miracle (If You Have Any)
Cold leftover Ina salmon is a gift. Crumble it over a salad for lunch the next day, and you’ll be the envy of the office or your kitchen table. It’s even good straight out of the fridge, standing in your underwear.
You can also flake it and mix it with a little mayo, capers, and dill for a quick salmon salad sandwich. Ina would probably serve it on toasted brioche. I serve it on stale sourdough. We’re all champions here.
The point is, you’ve essentially created a magical protein that keeps on giving. It’s like the salmon version of a hug that lasts for two days. That’s efficiency, my friend.
