Slow Roasted Wild Salmon

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Slow Roasted Wild Salmon

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Omega-3 fats are necessary for the normal growth and development of the brain, nerve and eye tissue, and are beneficial to heart health. Salmon is a great source of Omega-3.

Tags: Intermediate, 30 mins, Entrées, Lunches, Fish, Vegetables, Baking, Fry, Valentine's Day, President's Choice Blue Menu, Omega 3
Serves: 2
Skill level: Intermediate
Prep time: 5  minutes
Cooking time: 25  minutes
Total: 30  minutes

Additional Information

Ingredients

1 box (280 g) PC Blue Menu Wild Sockeye Salmon Skin-On Fillets , thawed
2 tbsp (25 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1 tsp (5 mL) finely grated lemon rind
1/4 tsp (1 mL) ground PC Sea Salt & Black Peppercorn Grinder
1 tsp (5 mL) finely chopped garlic
1 pkg (142 g) PC Organics Baby Spinach
1 tsp (5 mL) fresh lemon juice

Instructions

  1. Preheat oven to 250°F (120°C). Line baking sheet with foil or parchment paper.
  2. Place salmon on baking sheet, skin side down. In small bowl, combine 1 tbsp (15 mL) of the olive oil, lemon rind, and salt and pepper; spread over top of each salmon fillet.
  3. Bake in centre of oven for 20 to 23 minutes or until cooked through but not dry. Meanwhile, about 7 minutes before salmon is done, heat remaining olive oil in large frying pan over medium heat; cook garlic for 30 seconds. Add spinach; cook 3 to 4 minutes or until thoroughly wilted. Add lemon juice; cook 30 seconds. Divide between two dinner plates. Top each serving with a salmon fillet.

Chef's Tips

This low carb main course is great for those who are counting carbs, but some people might appreciate a side of rice, bread or potatoes.

Nutritional Information
Per serving
Calories 370 Cal
Fat 26 g
Omega-3 Polyunsaturates 1.9 g
Sodium 250 mg
Carbohydrate 3 g
Fibre 1 g
Protein 32 g