1 cup crème fraiche or sour cream
3 TBS plus 2 tsp fresh lemon juice, divided
1 tsp finely grated lemon peel, divided
2 TBS honey
1 TBS plus 2 tsp olive oil plus additional for brushing
2 TBS chopped shallot
6 6-ounce salmon filets
1 4-oz. bag herbed lettuce salad mix (such as Earthbound Farms® Herbed Salad)
Fleur de sel
6 lemon wedges
Whisk crème fraiche, 1 TBS lemon juice and ½ tsp lemon peel in small bowl. Season with Kosher or sea salt and generous amount of pepper.
Whisk honey, 1 TBS olive oil, shallot, 2 TBS lemon juice, and remaining ½ tsp lemon peel in a 11x7x2 inch glass baking dish. Add salmon fillets and turn to coat. Cover and chill at least 15 minutes and up to 1 hour, turning fillets occasionally.
Position rack in top third of oven and preheat to 400°. Line large baking sheet with foil and brush with olive oil. Transfer salmon fillets, with some marinade still clinging, to baking sheet. Roast until salmon is just opaque in center, about 14 minutes.
Meanwhile, toss the salad mix with remaining 2 tsp of lemon juice and remaining 2 tsp of olive oil in a medium bowl. Season to taste with fleur de sel and pepper.
Place 1 salmon fillet on each plate. Top with salad and drizzle with some of the lemon pepper sauce. Garnish with lemon wedges and pass additional sauce at the table.
Source: Bon Appetit, March 2008