“Use the best produce that summer can offer—we call for tomatoes and green beans here, but feel free to add corn or summer squash instead. This recipe is so flexible, you can save it and use it all year around, mixing up the various vegetables throughout the year.”
1. First, make the herb marinade by mixing all the ingredients together. Use half to marinate your salmon the night before or at least 10 minutes before cooking. Reserve the remaining marinade.
2. Preheat the oven to 475°F. Line a baking tray with parchment paper. Toss 2 tablespoons of the herb marinade with the red onion rings and green beans and season with salt and pepper. Season the marinated salmon and lay out the salmon, red onions, and green beans on the baking tray. Roast in the oven for about 8 to 10 minutes, depending on the thickness of your fish.
3. To make the tartar sauce, whisk everything together in a bowl and season to taste. Keep refrigerated until ready to use.
4. Cut your tomatoes into bite-size pieces and season with 1 tablespoon of the herb marinade and salt and pepper to taste.
5. Arrange the spinach and arugula on the bottom of a plate and place the salmon on top of the greens to quickly wilt them. Plate the roasted onions and green beans on the side. Add the marinated tomatoes on top. (Feel free to cut the onions into quarters to make them easier to eat.)
6. Serve with the cooked brown rice and a side of tartar sauce.
Originally featured in 3 Packable Lunch Recipes from goop Kitchen