Serves 2
Ingredients:
2 (6 oz) Sockeye Salmon Portions
1 lemon, halved
1/2 lb cherry tomatoes
2 cups baby spinach or arugula, washed and dried
1 garlic clove, finely minced
1/2 Tbsp olive oil
3 Tbsp lemon-infused olive oil (regular extra virgin olive oil works well too)
1/2 Tbsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions:
- Preheat the oven to 450°F.
- Place the Sockeye salmon portions, lemon halves, and whole cherry tomatoes in a baking dish. Drizzle with olive oil and lightly season with salt and black pepper. Roast for 8 to 12 minutes, or until the salmon is cooked through.
- Squeeze the roasted lemon halves into a small bowl. Add the lemon-infused olive oil, Dijon mustard, garlic, a pinch of salt, and freshly ground black pepper. Whisk until combined.
- Serve the salmon alongside the fresh spinach or arugula and roasted tomatoes. Spoon the dressing over the salmon and greens and enjoy.