¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of 1 lemon
4 salmon fillets (6oz each)
Salt and pepper
¼ cup chopped parsley
3 tablespoons olive oil
5 ounces baby spinach
(about 5 cups loosely packed)
Remember to use organic ingredients when possible.
Preheat oven to 450. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
Place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
Place salmon fillets on the baking sheet used to toast pine nuts; season with salt and pepper. Roast until salmon is opaque throughout, 8-10 minutes.
Drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of the four plates, place salmon fillet on spinach; spoon lemon relish over the top.