Ingredients:

  • 2 wild-caught salmon fillets (170g each), skin-on
  • 150g fresh baby spinach, pre-washed
  • 120g cherry tomatoes, halved
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, finely minced
  • 0.5 tsp dried oregano
  • 1 pinch sea salt
  • 1 pinch cracked black pepper

Instructions:

  1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with parchment paper. In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, and dried oregano.
  2. Pat the salmon fillets completely dry with paper towels. Spread the baby spinach and halved cherry tomatoes in the center of the prepared pan and drizzle with one teaspoon of the oil mixture.
  3. Place the salmon fillets on top of the greens and brush the remaining glaze generously over the fish. Roast for 8–10 minutes until the salmon reaches an internal temperature of 63°C (145°F).
  4. Remove from the oven and let rest for 2 minutes to allow the residual heat to finish wilting the spinach. Serve immediately.