Lime-Roasted Salmon with Shallot & Shaved Radish Salad

Food & Drink

1 pound salmon
2 limes
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
Pink Himalayan Salt (or sea salt), to taste
1 shallot, very thinly sliced
3 radishes, very thinly sliced
2 tablespoons chopped fresh parsley
Manuel's favorite knife: Classic 3.5" Paring Knife in Pink Himalayan Salt

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Arrange the salmon on the prepared baking sheet and pat dry with paper towels. Set aside.
Zest and juice one of the limes into a small bowl. Whisk in 2 tablespoons olive oil, 1 tablespoon red wine vinegar, the honey, and a generous pinch of salt.
Pour the dressing over the salmon, gently turning the salmon in the dressing until it’s well coated.
Roast the salmon until it’s just opaque in the center and flakes easily with a fork, 14 to 18 minutes (depending on the thickness of your salmon). Transfer to a serving platter.
While the salmon is roasting, add the thinly sliced shallot to a small bowl with the juice of the remaining lime, the remaining 1 tablespoon vinegar, and a pinch of salt. Set aside for 10 minutes.
Add the remaining 1 tablespoon olive oil, the thinly sliced radishes, the chopped fresh parsley, and another pinch of salt to the bowl with the shallot. Mix until well combined. Spoon the shallot-radish salad generously over the lime-roasted salmon to serve.