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