Lemon and Shallot Relish Roasted Salmon with Wilted Butter Spinach
I love how easy and flavorful salmon is when roasted simply with lemon, salt and pepper.
Top it all off with a quick charred lemon and shallot relish and buttered spinach. It’s a delicious meal, that’s healthy – gluten and dairy free.
Love all the colors – serve this leading up to the holidays. Salmon might be my new comfort food!
Hope you love it too!
Did you know this about salmon?
- Great source of protein
- High in B Vitamins
- Good source of potassium
- Can help with weight control
- May reduce the risk of heart disease
- Protect brain health
My second favorite salmon recipe, is this one.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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Lemon and Shallot Relish Roasted Salmon with Wilted Butter Spinach
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Fresh and simple ingredients that highlight the salmon. Loving all the colors – fresh spinach helps too!
Ingredients
Scale
- 4 portions of salmon belly
- 2 lemons
- salt + pepper
- 3 tablespoons salted butter, divided
- 6–8 cups fresh spinach
- 4–5 shallots, sliced
- 1/2 cup pomegranate seeds
- 2–3 scallions, chopped
Instructions
- Preheat your oven to 400F. Prepare a baking sheet tray with parchment paper.
- Place the salmon on the baking tray, skin side down. Sprinkle with salt and pepper, liberally. Zest one of the lemons with a micro-plane grater. Sprinkle the zest over the salmon. Slice the lemon into thin slices and place on top of the portions of salmon – about 2 slices per portion. Roast for 8 minutes or until the center is cooked to your likely. Don’t over cook. Remove from the oven and let rest.
- Meanwhile, melt 2 tablespoons of butter in a saucepan. Wilt the spinach with a couple pinches of salt. Stir occasionally until the spinach is wilted. Remove and place on a serving platter or plates.
- Using a peeler, peel the remaining lemon – about 4-6 peels. Rough chop the peels into tiny pieces. Add the remaining 1 tablespoon of butter, shallots and chopped lemon zest into the saucepan. Sauté over medium heat until the shallots soften and begin to brown. Remove from the heat.
- Place the salmon on top of the wilted spinach and top with the lemon and shallot relish. Garnish with pomegranate seeds and scallions.
- Prep Time: 5
- Cook Time: 25
- Category: seafood
- Method: oven
- Cuisine: seafood
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Hi, I'm Kat. Thanks for being here.
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