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Roasted Red Pepper Salmon with Spinach
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Servings
4
Ingredients
4
4 ounce salmon filets, skin on
2
tablespoons
olive oil
½
teaspoon
celtic sea salt
2
cups
Pacific Foods Organic Roasted Red Pepper and Tomato Soup
5
ounces
baby spinach
Instructions
Sauce Preparation
Pour Roasted Red Pepper and Tomato Soup into a medium saucepan
Reduce over medium heat, stirring occasionally for 10-20 minutes until thickens and only 1 cup remains
Set sauce aside
Salmon Preparation
Turn oven on to 500°F
Leave the skin on the fish; rinse and pat dry with a
paper towel
Place fish skin side down on a metal
baking sheet
Rub fillets liberally with olive oil, then sprinkle with salt
Once oven temperature has reached 500°F, reduce to 275°F, then immediately put sheet with salmon on lowest rack
Roast salmon 8 to 13 minutes; 2 to 3 minutes before salmon is done add all the spinach to baking sheet in oven to wilt
Assembling the Dish
When the salmon/spinach is done, place ¼ cup of the red pepper tomato sauce in the center of each plate
Place salmon on top of sauce, then distribute spinach around the salmon and sauce
Serve
Prep Time
20
minutes
mins
Cook Time
28
minutes
mins
Total Time
48
minutes
mins
Cook Mode
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Equipment
Paper Towel
Baking Sheet
Measuring Utensils
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