Broiled Sockeye Salmon with Baby Spinach and Dijon Mustard Vinaigrette


Serves 2


2 (6oz) Sockeye Salmon Portions
1 lemon; cut into halves
1/2 lb Cherry Tomatoes
2 cups fresh baby spinach or arugula salad; cleaned
1 clove of garlic; finely minced
½ Tbsp Olive Oil
3 Tbsp Lemon infused olive oil (regular extra olive oil will work too)
1/2 Tbsp Dijon mustard
Salt and black pepper; to taste


  1. Preheat the oven to 450°F.
  2. In a baking dish add Sockeye Salmon, lemon halves, and whole cherry tomatoes. Coat it with olive oil and lightly season with salt and black pepper. Roast in the oven for 12-15 minutes.
  3. Using the roasted lemon halves, juice them into a bowl. Add lemon olive oil, Dijon mustard, garlic, a pinch of salt, and freshly ground black pepper and whisk.
  4. Plate your Salmon with a side of fresh spinach and roasted tomatoes. Spoon the dressing over everything and enjoy!