Wild Salmon and Roasted Vegetable Salad

Whisk together vinegar, lemon juice, minced shallot, lemon zest, and rosemary in a bowl. Slowly drizzle in the olive oil while whisking to emulsify. Season with salt and pepper.

Char the bell peppers directly over a gas flame or under the broiler, turning until blackened all over. Drop them in a paper bag and let steam for 15 minutes.

Scrape off the charred skin, remove stems and seeds, then slice into strips about 1/3-inch thick.

Drop sliced potatoes into salted boiling water, then remove from heat and let them sit in the hot water until tender, about 18 minutes. Drain and set aside.

Heat 3 tablespoons olive oil in a skillet over high heat. Add mushrooms and cook, stirring occasionally, until they release their moisture and get golden, about 4 minutes. Season with salt and pepper.

Preheat oven to 500°F. Place salmon on a lightly oiled baking sheet and check for any pin bones with your fingers or tweezers. (Look for those little white bones running along the center line — they pull out easily with tweezers or needle-nose pliers.)

Sprinkle salmon with thyme, fennel seeds, and celery seeds. Season generously with salt and pepper.

Roast for about 10 minutes — the salmon should be opaque but still slightly translucent in the center when you peek with a knife. (Don't overcook it! The fish will continue cooking from residual heat.)

Switch to broil and give it 1 minute to get some color on top. Remove and let rest for 2 minutes, then break into large chunks.

In a large bowl, toss arugula, fennel, mushrooms, roasted peppers, potatoes, and cilantro with three-quarters of the vinaigrette.

Arrange salad on plates and top with salmon chunks. Drizzle the remaining vinaigrette over the fish and serve immediately.