Fleur de Lis

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Thursday, July 6, 2017

Baked Garlic Lemon Sockeye Salmon served over sauteed baby spinach with shallots and capers

On this week's shopping trip, I splurged. No farm raised salmon this week. Wild caught Alaskan Sockeye Salmon was on sale and I took advantage of that good fortune. With the delicious flavor, the ease of preparation, and the health benefits of omega-3 fats which boost heart health, brain performance, joint health and the immune system how can you not love salmon?

Here's our starting point. The shallots and capers will be ingredients to the sauteed baby spinach.

The olive oils I used are Garlic and the new Limonato.  

Please click on the links to learn more about these healthy and delicious olive oils.

 Let's get started!

1 T. Green Limonato fused olive oil
1 T. Garlic infused olive oil
1 t. minced garlic
1 t. dried Italian seasoning
1/4 t. crushed red pepper flakes (optional) (you can use more if you're so inclined)
Salt and freshly ground black pepper
1 1/2 - 1 3/4 lb. Wild Alaskan Sockeye Salmon
1 lemon, thinly sliced

Over low heat, in a small saucepan, combine the olive oils, garlic, Italian seasoning, and red pepper flakes if using. Let garlic warm through and flavors blend, about 3 - 4 minutes. Remove from heat.

Preheat oven to 375 degrees F. Line a baking sheet with foil with a large enough piece to fold up around the edges. Place salmon on the foil-lined pan and sprinkle with salt and pepper.

Next, slowly and carefully spoon the olive oil mixture over the salmon.

 and place the sliced lemons on top.

Cover with another piece of foil and loosely crimp the edges of the foil together. Bake for 18 - 22 minutes depending on the thickness of the salmon. When salmon flakes easily with a fork, it is done.

Remove top piece of foil and return to the oven under the broiler for a few minutes while the salmon lightly browns. Watch carefully! You don't want to burn the fish. Doesn't that look delicious?

While the salmon is baking, let's prepare the spinach.

1 t. garlic olive oil
1 t. limonato olive oil
1 shallot, diced
1 t. minced garlic
1 bag baby spinach
salt and freshly ground black pepper
1 T. drained capers
Juice of 1/2 lemon

In a medium skillet, heat olive oil over medium heat. Add shallots and garlic, and cook stirring occasionally, for 4 - 5 minutes. Add spinach a few handfuls at a time. It will begin to wilt immediately.

Continuing adding spinach until wilted and then add capers. Right before serving, add lemon juice and give a final stir.

Plate with a serving of spinach and top with a serving of the salmon. Top with a little lemon zest.

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