Ingredients:

  • 2 (6-oz / 170g) Salmon fillets, center-cut, skin-on
  • 6 cups (180g) fresh baby spinach
  • 1 cup (150g) cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • 2 cloves garlic, thinly sliced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 organic lemon, sliced into rounds

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper to prevent sticking. Note: A hot oven is crucial for that 12 minute cook time.
  2. Prepare the vegetable bed. Pile the 6 cups of fresh baby spinach and 1 cup of halved cherry tomatoes in the center of the pan.
  3. Season the greens. Drizzle with half of the olive oil and a pinch of salt, tossing gently with your hands to coat.
  4. Dry the salmon. Pat the fillets bone dry with a paper towel on both sides. Note: Moisture on the surface causes steaming instead of roasting.
  5. Apply the aromatics. Rub the remaining olive oil, 1 tsp lemon zest, and sliced garlic onto the flesh side of the salmon.
  6. Assemble the pan. Place the salmon fillets directly on top of the spinach and tomato bed.
  7. Add the heat shield. Arrange the lemon slices over the salmon fillets, overlapping them slightly if needed.
  8. Roast the meal. Slide the pan into the center rack and roast for 10–12 minutes until the salmon is opaque and the spinach is wilted.
  9. Rest the fish. Remove from the oven and let it sit on the pan for 2 minutes before serving. Salmon and Spinach in 20 Minutes for Pregnant Moms — Master this Easy and Quick Meal for Pregnant Moms with Salmon and Spinach wit...Salmon and Spinach Bake: Nutritious Pregnancy Dinner in 22 Minutes — Master this Healthy Pregnancy Dinner Recipe with Salmon. Includes a step-by-s...Salmon and Spinach: Healthy Pregnancy Dinner in 20 Minutes — Master this Quick Easy Dinner Recipe for Healthy Pregnancy with Salmon and Sp... $img_2$