Roasted Salmon with Wilted Greens

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From www.foodfanatic.com, by Lisa Grant
Roasted Salmon with Wilted Greens

Roasted Salmon with Wilted Greens Photo

Salmon is my favorite fish to cook. It has a distinct rich taste, but also takes on the flavor of any marinade it is dressed with. I love using a salad dressing to marinate the fish because it then doubles as a seasoning to the greens on the side. Today I used a zesty Italian dressing which also went perfectly with the spicy arugula.

Any greens can be used in this recipe. While I prefer the slightly bitter bite of arugula, you can use a milder green such as baby spinach. Kale and escarole work well too. The greens are a great contrast to the rich salmon, but also make the plate look so pretty.

The one thing I insist on in creating this recipe is to use the freshest fish you can find. I like to cook salmon the day it is bought although it can also be purchased the day before. I also take all the skin off my salmon filets. My family prefers it that way and it is fairly easy to do. Most fish markets will also do this for you. As a matter of fact, the seafood department at my local grocery store does this for me also.

Roasted Salmon with Wilted Greens Picture

I could really eat salmon twice a week and often we do. Sometimes I double this recipe to make salmon salad the next day. Put some on a bagel or croissant and you have yourself a perfect lunch.

Roasted Salmon with Wilted Greens Image

This is a great dinner to make, and you will feel good eating it. But the best part of dinner is dessert, right? So after eating such a healthy dinner, why not treat yourself to some deep dish cookie or German chocolate cheesecake? Come on, you deserve it!

Roasted Salmon with Wilted Greens Pic

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Roasted Salmon with Wilted Greens Recipe

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Ingredients

  • 3/4 cup zesty italian salad dressing, divided
  • 4 salmon filets, 6 ounces each
  • 1 tablespoon dried parsley
  • 8 cups baby greens, spinach, arugula and baby kale are all good

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper
  2. Pour 1/2 cup of the salad dressing over the salmon in a bowl. Cover and refrigerate for a minimum of 10 minutes.
  3. Roast salmon for about 15 to 20 minutes or until the fish flakes with a fork.
  4. While salmon is roasting, heat a large sauté pan on medium heat.
  5. Add salad dressing and greens. Cook for a few minutes or until greens start to wilt while stirring occasionally.
  6. Serve salmon filets on top of the wilted greens. 

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