Ingredients for Roasted Salmon With Lemon Relish
- 1/4 cup pine nuts
- 1/4 cup raisins
- Lemon, Zest Of
- Salmon Fillets
- Kosher Salt
- Ground Black Pepper
- 2 tablespoons chopped fresh parsley
- Lemon, Juice Of
- Extra Virgin Olive Oil
- Baby Spinach
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How to Make Roasted Salmon With Lemon Relish
- Preheat oven to 450°F (232°C).
- Spread 1/4 cup pine nuts on a baking sheet. Toast for 5-7 minutes, or until golden brown, watching carefully to prevent burning. Set aside.
- Place 1/4 cup raisins in a small bowl.
- Using a vegetable peeler, remove the zest from 1 lemon in thin strips. Finely julienne the zest.
- Add the lemon zest to the bowl with the raisins and cover with 1/2 cup boiling water. Let sit for 5 minutes.
- Place 4 (6-ounce) salmon fillets on a baking sheet lined with parchment paper.
- Season salmon with salt and pepper to taste.
- Roast salmon for 8-10 minutes, or until cooked through and flakes easily with a fork.
- Drain the water from the raisin mixture.
- Add the toasted pine nuts to the raisins and lemon zest.
- Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.
- Divide 1 cup baby spinach amongst 4 plates.
- Top each serving of spinach with a salmon fillet and spoon the lemon relish over the top.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
25g
Fat
16g
Carbs
4g
