Roasted Salmon with Lemon Relish


1/4 cup pine nuts
1/4 cup raisins
slivered zest and juice of 1 lemon
1/2 to 3/4 cup boiling water
4 skinless salmon fillets, 6 ounces each
coarse salt and fresh ground pepper
1/4 cup chopped fresh parsley
3 tablespoons olive oil
5 ounces baby spinach (about 5 cups, loosely packed)


  1. Preheat the oven to 450°F.
  2. Spread the pine nuts on a rimmed baking sheet. Toast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet, and reserve.
  3. Place the raisins and lemon zest in a small heat-proof bowl. Cover with boiling water. Set aside.
  4. Place the salmon fillets on the baking sheet used in step 1. Season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
  5. Drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl. Add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
  6. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach. Spoon lemon relish over the top before serving.

Makes 4 servings.

Source: Great Food Fast

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