• Katherine Arthurs

Lemon + Shallot Relish Roasted Salmon with Wilted Butter Spinach

I love how easy + flavorful salmon is when roasted simply with lemon, salt + pepper. Top it all off with a quick charred lemon + shallot relish + buttered spinach. It's a delicious meal, that's healthy - gluten + 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!

Lemon + Shallot Relish Roasted Salmon with Wilted Butter Spinach

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

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 + pepper, liberally. Zest one of the lemons with a microplane grater. Sprinkle the zest over the salmon. Slice the lemon into thin slices + 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 + 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 + 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 + chopped lemon zest into the saucepan. Saute over medium heat until the shallots soften + begin to brown. Remove from the heat.

Place the salmon on top of the wilted spinach + top with the lemon + shallot relish. Garnish with pomegranate seeds + scallions.


This recipe was made #glutenfree, #dairyfree + #paleofriendly