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

1. Preheat oven to 350°
2. Place salmon, skin sides down, in a 13×9-inch baking dish greased with extra virgin olive oil.
3. In a bowl, combine cherry tomatoes, spinach leaves, and sliced onion. Season with extra virgin olive oil, salt, and pepper. Toss to coat.
4. Top salmon fillets with vegetable mixture and Kémia sliced preserved lemons.
5. Bake for 20 minutes.
6. Serve salmon fillets on top of spinach and cherry tomatoes.

• 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.