weeknight gourmet

Category : Fish

Fish with Herbed Bread Crumbs & Green Beans

IMG_0503After the decadent meal of Orecchiette Carbonara with Charred Brussels Sprouts, I decided to make a lighter dinner last night.

For the fish, the recipe recommends tilapia or catfish filets.  You simply season the filets with salt and pepper and cook in a frying pan with a touch of olive oil.  Top the fish with some panko you toast in the oven.  The panko adds a nice crunch and a bit more flavor.

The steamed green beans are tossed with green olives, whole grain mustard, olive oil, and salt & pepper.  Great combination — especially for us with our olive-loving little girl.

Overall a healthy and delicious dinner that only took about 20 minutes to put together!

Fish with Herbed Bread Crumbs and Green Beans
Real Simple

  • 1/2 cup panko bread crumbs
  • 2 tablespoons unsalted butter, melted
  • kosher salt and black pepper
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • 3/4 pound green beans, trimmed
  • 1/3 cup pitted green olives, halved
  • 1 tablespoon whole-grain mustard
  • 2 tablespoons olive oil
  • 4 6-ounce skinless tilapia or catfish fillets
  • lemon wedges, for serving

Heat oven to 350° F. Toss the bread crumbs, butter, and ¼ teaspoon each salt and pepper on a rimmed baking sheet. Bake, tossing once, until golden brown, 4 to 6 minutes. Let cool, then toss with the parsley.

Meanwhile, steam the green beans in 1 inch of water until tender, 3 to 5 minutes; drain. Transfer to a large bowl and toss with the olives, mustard, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the tilapia with ¼ teaspoon each salt and pepper and cook, in 2 batches, until opaque throughout, 2 to 3 minutes per side.

Serve the tilapia sprinkled with the bread crumbs, with the green beans and lemon wedges on the side.

Barefoot Contessa’s Seared Scallops

IMG_1268I have been cooking but, as you may have noticed, I have not been blogging.  At some point in the fall, blogging started to feel like a chore so I pulled back and just cooked without the pressure of having to document it all.  The downside of not blogging is not having a record of all the great recipes I made.  (I REALLY wish I could remember which baked French Toast recipe I made on Christmas morning.)

But I am hoping I will have a lot more time and energy to cook and blog over the coming months since I am now only working part time.

Last night I made this delicious scallop recipe from, my favorite, the Barefoot Contessa.  The scallops were quite simply prepared and served on top of a puree made from Yukon Gold potatoes, leeks, and celery root.  Note that the recipe calls for grapeseed oil.  It has a higher smoke point than the oils you likely have in your pantry which is important when you are searing at a high temperature.  I followed the instructions on how long to cook the scallops and they turned out perfectly.

The potato-celery root puree was super simple but delicious.  It’s a great and lighter alternative to regular mashed potatoes.  I used a combo of milk and heavy cream.

If you like scallops, I definitely recommend this recipe.  And, the puree may become a new side dish staple.

Seared Scallops and Potato-Celery Root Puree
Barefoot Contessa Foolproof, Ina Garten

  • 5 Tbsp. unsalted butter
  • 6 cups chopped leeks, white and light green parts (4 leeks)
  • 4 cups (1½ pounds) Yukon Gold potatoes, peeled and diced into ¾” cubes
  • 4 cups (2 pounds) celery root, peeled and diced into ¾” cubes
  • 3 cups heavy cream
  • Kosher salt
  • Freshly ground black pepper
  • 24 to 26 large “dry” sea scallops
  • 4 Tbsp. grapeseed oil, divided
  • Basil-infused olive oil, for serving (optional)
  • Minced fresh chives, for serving

Active time: 35 minutes
Total time: 1 hour

Serves 6

Melt butter over medium heat in a large (8″ to 10″) saucepan or Dutch oven. Rinse leeks well in a colander, spin dry in a salad spinner, and add to pot. Sauté over medium-low heat, stirring occasionally, 8 to 10 minutes, until tender but not browned. Add potatoes, celery root, cream, 4 tsp. salt, and 2 tsp. pepper to the pot, stir, and bring to a boil. Lower heat to very low, cover pot, and simmer gently 25 to 30 minutes, stirring occasionally, until vegetables are tender. Be careful—don’ let the vegetables scorch on the bottom of the pan! In batches, pour mixture into the bowl of a food processor fitted with a steel blade and pulse until coarsely pureed. Taste for seasonings, return to saucepan, and keep warm over very low heat. If mixture gets too thick, add a little more cream.

If it hasn’t already been removed, peel off the tough strip of muscle on the side of each scallop. Pat scallops dry with paper towels and season generously on both sides with salt and pepper.

Heat two 12″ sauté pans over medium-high heat. Add 2 Tbsp. grapeseed oil to each pan, and when oil is almost smoking hot, add half the scallops to each pan. (If you don’t have two 12″ sauté pans, cook scallops in batches and keep the first batch warm in a 250° oven until second batch is ready.) Cook undisturbed about 3 minutes, until golden brown on the bottoms. Don’t crowd scallops, or they’ll steam rather than sear. Using a small metal spatula, turn scallops and cook on the other side 2 to 3 minutes more, until just barely cooked through. (If the pan is hot enough and you let the scallops cook undisturbed, they will not stick to the pan.)

To serve, spoon warm puree onto 6 plates. Place scallops on puree, drizzle with basil oil (if using), and sprinkle with chives.

A Taste of Greece: Pistachio-Crusted Halibut with Spicy Yogurt

Greek yogurt has become a staple in our house.  Charlotte has a bowl of FAGE with fruit every morning.  She loves the taste and I love that it does not contain the added sugar so many of the kid yogurts have.

But Greek yogurt is not only for breakfast!  Use it to help make dinner more interesting.  It’s a great marinade for grilled chicken.  And, I can never get enough tzatziki which is a delicious accompaniment to Mediterranean Turkey Burgers or Chicken Gyros.

The other afternoon when I was trying to decide what to cook for dinner, I saw the container of FAGE in our fridge.  I decided to look up recipes using Greek yogurt and came across this halibut recipe.  It looked light and flavorful — perfect for the week after Thanksgiving!

This recipe was so delicious!  The cornmeal and pistachio crust on the halibut gave it a great crispy flavor.  The spicy yogurt sauce was basically a spiced-up tzatziki.  It was delicious!  I loved it on the fish and only wish there had been pita to eat with the extra sauce.  I served the fish with roasted asparagus and artichokes but a Greek salad would have also been a great addition to the meal.

Tim and I were momentarily transported back to Greece as we enjoyed our dinner and reminded of the amazing time we had on Corfu five (!) years ago.  I’ll never forget the island’s breathtaking coastline and vistas.  And, of course, I’ll always remember the delicious food and hospitality of the Greek people!

Pistachio-Crusted Halibut with Spicy Yogurt
Gourmet

For Halibut:

  • 4 (1 1/4-inch-thick) pieces skinless halibut fillet (about 6 ounces each)
  • 1 cup whole milk
  • 1/3 cup shelled pistachios (preferably Turkish), finely chopped
  • 3 tablespoons cornmeal
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil

For Spicy yogurt:

  • 1 cup thick Turkish or Greek yogurt (8 ounces)
  • 1/2 cucumber, peeled, seeded, and finely diced (3/4 cup)
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon finely chopped onion
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons dried maras pepper
  • 1/2 teaspoon salt, or to taste

Put fish in a shallow baking dish, pour milk over it, and chill, covered, turning over once, 30 minutes.

Meanwhile, stir together pistachios and cornmeal in a shallow bowl.

Remove fish from milk, letting excess drip off. Transfer to a plate and sprinkle all over with salt and pepper, then dredge lightly in cornmeal-pistachio mixture. Transfer to a clean plate as coated.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté fish, turning over once, until golden and just cooked through, 6 to 8 minutes total.

While fish cooks, stir together all ingredients for spicy yogurt.

Serve fish with spicy yogurt on the side.

Serves 4.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway

Finger Food Fun: Fish Sticks

We’re very lucky — our Charlotte is a great eater!  She loves broccoli, green beans, fruit, and cheese and is even willing to eat fish!

Charlotte loves these fish sticks!  They are so easy to make and you can make a big batch and freeze a portion.  I’ve made these using tilapia but you can make with any firm fish.

Baby’s First First Fish Sticks

  • 1 tilapia filet
  • 1/2 cup seasoned bread crumbs
  • 2 eggs beaten

Preheat oven to 400 degrees.

Cut tilapia filet lengthwise along the center.  The cut the smaller filets horizontally into fingers.

Dip the fingers into the egg and then the breadcrumbs.  Place on a very lightly oiled cookie sheet.

Baked for 12 to 15 minutes flipping the fingers

Pan-Seared Tuna Steaks with Warm Tomato, Basil, and Olive Salad

Here is a super quick and healthy summer meal!  The dish has lots of flavor from the tomatoes, olives, and lemon juice.  What a fresh and summery combination.

I used sushi-grade tuna from my favorite fish store — The Lobster Place — and served it rare to medium-rare.

Delicious!  And, you can’t beat the cleanup of a one-pot dish.
Pan-Seared Tuna Steaks with Warm Tomato, Basil & Olive Salad
Fine Cooking

  • 4 5-oz. boneless, skinless tuna steaks
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely chopped
  • 2 cups mixed yellow and red grape or cherry tomatoes, halved
  • 1/3 cup sliced pitted green olives, such as picholine or Cerignola
  • 2 Tbs. finely chopped fresh basil
  • 1/2 Tbs. fresh lemon juice

Season the tuna with 1 tsp. salt and 1/4 tsp. pepper.  Heat the oil in a 12-inch skillet over medium-high heat. Arrange the tuna in the skillet in a single layer and cook, turning once, until done to your liking (3 to 4 minutes for medium rare).  Transfer the tuna to a large plate.

Reduce the heat to medium and add the shallot to the skillet.  Cook, stirring, until golden-brown, about 1 minute.  Add the tomatoes, olives, basil, 1/2 tsp. salt, and a few grinds of pepper; cook until warmed through and the tomatoes are just softened, about 2 minutes more.  Remove the skillet from the heat and gently stir in the lemon juice.

Transfer the tuna to plates, top with the tomato salad, and serve.

Lemon Pasta with Roasted Shrimp

Here is a quick and easy pasta dish from the Barefoot Contessa.  I just loved the lemon flavor with the roasted shrimp!

I did make a few changes to the recipe though.  Instead of angel hair, I used Trader Joe’s Lemon Pepper Pappardelle which added more flavor to the dish.  I added some minced garlic and red pepper flakes to the shrimp before roasting.  Lastly, I know this is a major faux pas in Italian cooking but I mixed in some grated parmesan to the pasta before adding the shrimp.

I’ve never gone wrong with the Barefoot Contessa!  This probably isn’t my all-time favorite Ina Garten recipe but it is solid and great for a weeknight dinner!

Lemon Pasta with Roasted Shrimp
Barefoot Contessa

  • 2 pounds (17 to 21 count) shrimp, peeled and deveined
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound angel hair pasta
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 2 lemons, zested and juiced

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Five-Spice-Glazed Salmon with Sesame Green Beans

Here is a a quick and easy Asian-flavored salmon dish.  The simple marinade — honey, soy sauce, Chinese Five-Spice Powder, and garlic — is packed with flavor.

Five-spice powder is a mixture of — you guessed it — five spices.  Typically, it contains cinnamon, cloves, fennel seed, star anise, and Sichuan peppercorns (white pepper or ginger are common substitutes).  The spice blend encompasses all five flavors of sweet, sour, bitter, pungent, and salty, lending lots of flavor to the dish.

The great thing about the dish is that you broil the salmon and the green beans on the same baking sheet so there is little clean up.  I would suggest using haricot vert instead of regular green beans as they are thinner and will cook more quickly.

A light and flavorful dish — perfect as springtime approaches!

Five-Spice-Glazed Salmon with Sesame Green Beans
Fine Cooking

  • 1/4 cup honey
  • 4 tsp. reduced-sodium soy sauce
  • 1-1/2 tsp. five-spice powder
  • 2 large cloves garlic, minced
  • Four 6-oz. skin-on salmon fillets (preferably wild), pin bones and scales removed
  • Nonstick cooking spray
  • 1 lb. slender green beans, trimmed
  • 2 tsp. canola oil
  • 1 tsp. Asian sesame oil
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. toasted sesame seeds
  • 1 tsp. lemon juice

In a small bowl, whisk the honey, soy sauce, five-spice powder, and garlic. Put the salmon skin side down on a large plate and pour the honey mixture over it. Flip the fillets so they are skin side up. Let the fish marinate for 15 minutes at room temperature.

Position a rack 6 inches from the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil and coat with cooking spray.

In a large bowl, toss the green beans with the canola and sesame oils. Arrange the beans on one half of the prepared baking sheet and season with salt and pepper. Arrange the salmon skin side down on the other half of the baking sheet. Brush the salmon with any remaining marinade from the plate.

Broil the salmon and green beans for 3 minutes. Remove the pan from the oven, toss the green beans with tongs, and reposition the salmon pieces as needed so that they cook evenly. Continue to broil until the salmon is just cooked through and the beans are crisp-tender, 2 to 3 minutes. Toss the green beans with the sesame seeds and lemon juice and serve.

Looking for Menu Ideas? Real Simple's Four-Week Dinner Plan

I used to grocery shop multiple times per week.  I would just pick up what I needed for dinner that night on my way home from work.  That’s not a realistic option now that Charlotte has come along and I am working full time.  Menu planning (and some shortcuts courtesy of Trader Joe’s and Fresh Direct) has become key to my weeknight cooking.

October’s issue of Real Simple Magazine features a four-week dinner plan.  Not having a ton of time to look for menu ideas, I decided to give Week 1 of the plan a whirl!  I made 4 of the 5 recipes.  They were all quite good but I thought the Penne with Tomatoes, Eggplant, and Mozzarella and the Pork Cutlets with Spicy Noodles really stood out!  Real Simple provided a shopping list making my life even easier!   I bought all of the ingredients on a Sunday and was prepared for a week of tasty, healthy eating!

The four recipes I made are below.

Roasted Tilapia, Potatoes, and Lemons

Very tasty!  I used tri-colored fingerling potatoes which were tasty and provided some great color to the dish.  The lemon and olives lend a great flavor to the very mild tilapia.

  • 1 pound baby potatoes (about 12), halved
  • 1 lemon, thinly sliced
  • 8 sprigs fresh thyme
  • 2 tablespoons plus 1 teaspoon olive oil
  • kosher salt and black pepper
  • 1/2 cup pitted kalamata olives
  • 4 6-ounce skinless tilapia fillets
  • 1/2 teaspoon paprika
Heat oven to 400° F.  On a large rimmed baking sheet, toss the potatoes, lemon, thyme, 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Arrange in a single layer.  Roast, tossing once, until the potatoes begin to soften, about 20 minutes.
Toss the olives with the potato mixture; nestle the fish in it. Drizzle the fish with the remaining oil and season with paprika and ¼ teaspoon each salt and pepper.
Continue to roast until the potatoes are golden brown and crisp and the fish is opaque throughout, 12 to 15 minutes.

Penne With Tomatoes, Eggplant, and Mozzarella

Delicious!  I skipped the mint and used basil instead.  I also added some grated parmesan.

  • 1/2 pound penne (1⁄2 box)
  • 1/4 cup olive oil
  • 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
  • 1/2 pound cherry tomatoes, halved
  • 2 cloves garlic, sliced
  • 1/4 teaspoon crushed red pepper
  • kosher salt and black pepper
  • 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
  • 1/4 cup torn fresh mint leaves

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.

Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.

Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.

Turkey Burgers With Creamy Romaine Slaw

This was my least favorite of the four dishes but it was still tasty!  To save time I used shredded carrots.  And, we used sandwich thins as opposed to buns to save on calories.

  • 1 pound ground dark meat turkey (93 percent lean or less)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh thyme leaves
  • 2 scallions, sliced
  • kosher salt and black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
  • 1 medium carrot, coarsely grated
  • 4 soft rolls, split and toasted
  • potato chips and pickles, for serving

In a medium bowl, gently combine the turkey, mustard, thyme, and scallions. Form the meat into four ¾-inch-thick patties. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Heat the oil in a large nonstick skillet over medium heat. Cook the patties until cooked through, 6 to 8 minutes per side.

Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, and ¼ teaspoon each salt and pepper. Toss with the lettuce and carrot.

Serve the burgers on the rolls, topped with the slaw. Serve with chips and pickles (if desired).

Pork Cutlets With Spicy Noodles

This was delicious!  I had trouble finding udon noodles so I used a brown rice spaghetti that I found at Trader Joe’s.  The noodles had great flavor from the broth, ginger, and jalapeno.  The pork was delicious as well!  I used two butterflied pork chops.

  • 4 cups low-sodium chicken broth
  • 1 1 1/2-inch piece fresh ginger, peeled and sliced
  • 1/2 pound udon noodles
  • 1/2 pound shiitake mushrooms, stems discarded and caps sliced
  • 1 red jalapeño pepper, sliced
  • 4 thin pork cutlets (about 3⁄4 pound total)
  • kosher salt and black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg, beaten
  • 3/4 cup panko bread crumbs
  • 2 tablespoons canola oil
  • 2 scallions, sliced

In a large pot, bring the chicken broth and ginger to a boil.

Add the noodles and cook, stirring, until the broth is nearly absorbed and the noodles are al dente, 4 to 6 minutes.

Add the mushrooms and jalapeño and simmer until the mushrooms are just tender, 1 to 2 minutes.

Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat with the flour, then the egg, and finally the panko.

Heat the oil in a large skillet over medium-high heat. Cook the pork until cooked through, 2 to 3 minutes per side.

Slice the pork and serve over the noodles. Sprinkle with the scallions.

Mussels in Saffron and White Wine Broth

Keeping with the French bistro theme, I made mussels several weeks ago.  White wine, garlic and mussels….mmm…nothing is more delicious!  I decided to try this recipe because I was intrigued by the addition of saffron and a touch of half and half to a more traditional white wine base.  It was a delicious combo — definitely worthy of some crusty bread for dipping into the broth!

Below are some tips on how to prepare mussels…

  • Mussels must be thoroughly cleaned and rinsed several times before cooking.
  • Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
  • Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them.
  • Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.

Mussels are super quick and easy to make and are always a crowd pleaser!

Mussels in Saffron & White Wine Broth
The Culinary Institute of America

  • 2 teaspoons butter
  • 3 garlic cloves, chopped
  • 1 cup dry white wine
  • 2 tablespoons half and half
  • 2 1/2 teaspoons saffron threads
  • 1 cup clam juice
  • 4 scallions, thinly sliced
  • 3 tomatoes, seeded, and chopped
  • 3 tablespoons lemon juice
  • 8 pounds mussels, scrubbed and debearded
  • 2 1/2 tablespoons chives, chopped

Melt the butter in a large pot, then add the garlic. Sauté until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for 5 minutes. Add the clam juice, scallions, tomato, and lemon juice, scallions, tomato, and lemon juice; simmer for 5 minutes.

Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

Getting Back in the Kitchen: Herb-Crusted Salmon with Spinach Salad

Slowly but surely I am getting back into the kitchen making simple meals and relying on quick and easy recipes.  I have a backlog of a few posts I need to write but hopefully you’ll see some more posts this week!

Charlotte and I enjoyed some nice outings last week to Chelsea Market where I purchased some delicious fish from the Lobster Place and wonderful produce from the Manhattan Fruit Exchange.  On one of our excursions I purchased some gorgeous wild King Salmon.  The color on the good quality wild salmon is just so much more appealing and the flavor so much richer than the farm-raised salmon.

The Everyday Food application on my iPhone sends me a new recipe each day.  I received this recipe last week and it looked easy but packed with flavor and good-for-you ingredients — two super foods, salmon and spinach!

The salmon I bought would have been incredibly flavorful on its own but the dijon mustard and herb crust gave it a little flavor boost!  I didn’t have any white sandwich bread so I used a couple of leftover hot dog rolls from our Memorial Day barbecue.  Any bread you have on hand will do.

The lemon juice – olive oil combo is a great fresh and healthy dressing for any salad.

This was a delicious and healthy meal I was able to prepare in between feeding Charlotte!

Herb-Crusted Salmon with Spinach Salad
Everyday Food

  • 3 slices white sandwich bread
  • 1 cup fresh parsley
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 4 skinless salmon fillets (6 ounces each)
  • 2 tablespoons Dijon mustard
  • 3 tablespoons fresh lemon juice
  • 5 ounces baby spinach
  • 1/2 medium red onion, thinly sliced

Preheat oven to 450 degrees. Line a baking sheet with aluminum foil; set aside. In a food processor, combine bread, parsley, and 1 tablespoon oil; season with salt and pepper. Pulse until coarse crumbs form.

Place salmon on prepared sheet; season with salt and pepper. Spread top of fillets with Dijon; top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.

Meanwhile, in a large bowl, combine lemon juice and remaining oil; season with salt and pepper. Add spinach and onion; toss to combine. Serve salmon with spinach salad.