Ingredients:

  • 2 (6 oz) Wild-caught Salmon Fillets, skin-on
  • 2 tbsp Extra Virgin Olive Oil, divided
  • 1/2 tsp Himalayan Pink Salt
  • 1/4 tsp Cracked Black Pepper
  • 1/2 tsp Garlic Powder
  • 5 oz Organic Baby Spinach
  • 1 cup Cherry Tomatoes, halved
  • 2 tbsp Toasted Sunflower Seeds
  • 1 medium Lemon, half sliced, half juiced
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Pat salmon fillets completely dry with paper towels. Place them in the center of the baking sheet and arrange halved cherry tomatoes around them.
  3. Drizzle the salmon and tomatoes with 1 tablespoon of olive oil. Season with salt, black pepper, and garlic powder. Top salmon with lemon slices.
  4. Roast for 10–12 minutes until the internal temperature reaches 143°F (62°C). The temperature will rise to the safe 145°F (63°C) mark during resting.
  5. While salmon roasts, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, and minced garlic to create the zest drizzle.
  6. Remove the pan from the oven. Immediately lift the salmon fillets and slide the fresh baby spinach onto the hot tray. Toss the spinach with the roasted tomatoes and their juices until wilted from residual heat.
  7. Sprinkle with sunflower seeds, top with the salmon fillets, and finish with the zest drizzle before serving.