“There is a lot of talk about wild versus farmed salmon. Both are great options when making home-cooked meals.” –Chef Jeremy Sewall


  • Four 6-ounce salmon fillets
  • 1 lemon, zested and juiced
  • 1 shallot, minced
  • 1/4 cup extra virgin olive oil
  • 12 stalks of asparagus
  • 1 red bell pepper, cut into 4 pieces
  • 1 small zucchini, ends removed and cut into 1/2-inch rounds
  • 2 cups arugula
  • 1 tablespoon sherry vinegar
  • Salt and pepper to taste


  1. Place the salmon on a baking tray and top with the lemon zest, shallot, salt, and pepper. Drizzle a little of the extra virgin olive oil over the top.
  2. Place in the Smart Oven® at 250° and cook for 15 minutes.
  3. While the fish is cooking, toss the vegetables in just enough extra virgin olive oil to coat them. Season with salt and pepper.
  4. Heat the Smart Grill™ to 450° and grill the vegetables on both sides until they begin to wilt and color lightly.
  5. When the salmon is out of the oven, drizzle it with lemon juice. Arrange the vegetables on a platter.
  6. Toss the arugula with the sherry vinegar and the remaining olive oil. Season with salt and pepper.
  7. Place the arugula on top of the vegetables, and arrange the salmon next to it. Serve immediately.