

Oven-roasted salmon on cherry tomatoes & spinach
SERVINGS
4
PREP TIME
10 mins
COOK TIME
20 mins
Ingredients
4 skin-on salmon fillets
12 ounces cherry tomatoes
4 skin-on salmon fillets
2 cups chopped fresh spinach leaves
1 red onion, sliced
Kémia sliced preserved lemons
3 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Instructions
- Preheat oven to 350°
- Place salmon, skin sides down, in a 13×9-inch baking dish greased with extra virgin olive oil.
- In a bowl, combine cherry tomatoes, spinach leaves, and sliced onion. Season with extra virgin olive oil, salt, and pepper. Toss to coat.
- Top salmon fillets with vegetable mixture and Kémia sliced preserved lemons.
- Bake for 20 minutes.
- Serve salmon fillets on top of spinach and cherry tomatoes.
Additional Tips
- Season with more pepper and garnish with sliced lemons.
- You can line a baking sheet with parchment paper instead of greasing it with extra virgin olive oil.
- Also, you can replace spinach with chard or baby spinach leaves.
- Fresh dill pairs perfectly with salmon fillets. You can also prepare a sauce with Greek yogurt and fresh chopped dill to serve with this dish.