Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

Consider roasted salmon and sautéed vegetables. There is no definitive answer for what makes for a perfect romantic dinner. Beyond the company, the atmosphere, and the intent to enjoy the evening with someone you love, there are truly no boundaries. Still, we recommend the fish, succinctly the salmon, which you can roast and dress up for any occasion with little effort. This roasted salmon and sautéed vegetable recipe will make you feel confident in the kitchen, and there is nothing sexier than that!

How to Pick Out a Great Fillet of Salmon

When selecting a great salmon fillet, your senses are your best tools. Use your eyes first to inspect the fish. Salmon should have a vibrant, uniform color (from bright orange to deep red, depending on the variety) and look moist. Next, use your nose. Fresh salmon fillets will have a mild, clean aroma of the ocean rather than a strong “fishy” smell. If you are able to use your touch, you can check its texture directly. Salmon should feel firm and spring back when you press its skin. You don’t want a piece that’s going to mush with easy give.

Roasted Salmon with Sautéed Spinach and Zucchini-Dill Relish

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• Author: Gabe Gomez

Print Recipe

Description

An all-out extravagant, elegant, and delicious dinner recipe.

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Ingredients

Scale 1x2x3x

For the roasted salmon:

• 4 salmon filets
• 1 large lemon
• 1 tbsp extra virgin olive oil
• Pinch of salt
• Pinch of pepper

For the sautéed spinach:

• 1 lb fresh spinach
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, chopped
• Pinch of salt
• Pinch of pepper

For the zucchini & dill relish:

• 1 large zucchini, diced
• 2 roma tomatoes, seeded and diced
• 1/4 cup of fresh dill, chopped
• 1 tbsp extra-virgin olive oil
• 1 large lemon, zest, and juice
• Pinch of salt

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Instructions

For the roasted salmon:

1. Preheat oven to 425 degrees.
2. Prepare filets with oil, salt, pepper, and lemon juice.
3. Wrap in aluminum foil and place on a baking sheet.
4. Bake for 20 minutes. Remove from oven and rest for five minutes.

For the sautéed spinach:

1. On medium-high heat, add oil and garlic to the pan, sautee for two minutes, and add spinach with a dash of salt and pepper.
2. Cook for another two minutes.
3. Cover the pan and shut off the heat.

For the zucchini & dill relish:

1. Dice the zucchini— sauté over low heat with olive oil and a dash of salt for five minutes. Remove from heat.
2. In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.

To assemble:

1. Assemble with sautéed spinach first, salmon filet, then zucchini relish.
2. Serve with mashed potatoes or quinoa with a preferred sauce.

Recipe by Gabe Gomez
Photography by Casey Lee

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