Tuesday, February 13, 2007

Roasted Salmon on Braised Spinach

Roasted Salmn on Braised Spinach
Prep time: 5 minutes
Total Cooking time: 8-10 minutes

Serves 2

salmon fillet (figure about 2” per person), skin on (I like to use a larger piece than I would need for a meal, because leftovers are wonderful cold in a salad or sandwich)
1 tbsp fresh dill, chopped
Salt & freshly ground black pepper to taste
Pinch of smoked paprika
Lemon juice – just a spritz
1 bag baby spinach
2 large shallots, thinly sliced
1 tbsp olive oil
Salt & freshly ground black pepper to taste
Lemon juice – another spritz

1.Preheat oven to 500°F/250°C. (Highest without it being the broiler, will cook the salmon up tender and juicy in 5-8 minutes).

2. Lay the salmon, skin side down, on a foil lined, lipped cookie sheet. Sprinkle with dill, paprika, pepper and a spritz of lemon juice. Bake in the center of the oven for no more than 8 minutes.

3. In the meantime, to prepare the spinach, heat a large non-stick skillet over medium high heat. Sauté the shallots in the olive oil for 3-4 minutes, until they begin to golden. Add the spinach and toss until it wilts (3-4 minutes). Spritz with lemon juice, add salt and pepper, toss and taste for seasonings.

4. Place the spinach on individual plates or a platter and slide the salmon off the skin and on top of the spinach. As Jamie Oliver would say – “Easy Peasy!”

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Anonymous said...

This is excellent. I was surprised it needed no fat/oil. The salmon turned out moist and full of flavor. Spinach was also delicious. Thanks for the recipe.

Ruth Daniels said...

So glad you enjoyed it. It's still my favorite "go to" salmon recipe.