Salmon on a Bed of Spinach with Roasted Tomatoes (Serves 4)
Ingredients:
- 4 salmon fillets (6 oz each), skin removed or on as preferred
- 1 pint cherry tomatoes, halved
- 4 cups fresh baby spinach (roughly packed)
- 3 tablespoons olive oil, divided
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 teaspoon dried oregano or thyme
- 1/2 teaspoon paprika (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: crumbled feta or grated Parmesan (1/4 cup total), red pepper flakes for heat
- Fresh parsley or basil for garnish
Instructions:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment.
- In a bowl, toss the cherry tomatoes with 1 tablespoon olive oil, garlic, oregano, paprika (if using), salt, and pepper.
- On the sheet pan, spread the tomatoes in an even layer. Place the salmon fillets on top of or beside the tomatoes. Drizzle with a teaspoon of olive oil, lemon zest, and a pinch of salt and pepper.
- Roast 10–12 minutes, until salmon is just cooked through (internal temp 145°F/63°C) and tomatoes are blistered.
- Meanwhile, in a large skillet, wilt the spinach over medium heat with a splash of water and a pinch of salt (about 1–2 minutes). Alternatively, place the spinach on serving plates as a bed.
- Remove sheet pan from oven. If using cheese, sprinkle feta or Parmesan over salmon and tomatoes and return to oven for 1–2 minutes to melt.
- Squeeze lemon juice over the salmon and tomatoes. Plate by resting the salmon on the bed of wilted spinach and spooning tomatoes around. Garnish with chopped parsley or basil.
Nutritional notes (approximate per serving): lean protein from salmon, iron-rich spinach, and antioxidant-rich tomatoes; olive oil adds heart-healthy fats. If dairy-free, skip cheese.
Spring variations:
- Add a handful of olives or capers for bright brininess.
- Swap salmon for cod or halibut for a milder flavor.
- Include roasted asparagus or bell peppers on the same sheet pan for extra color and nutrients.