Description
An all-out extravagant, elegant, and delicious dinner recipe.
Ingredients
Scale
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
Instructions
For the roasted salmon:
- Preheat oven to 425 degrees.
- Prepare filets with oil, salt, pepper, and lemon juice.
- Wrap in aluminum foil and place on a baking sheet.
- Bake for 20 minutes. Remove from oven and rest for five minutes.
For the sautéed spinach:
- 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.
- Cook for another two minutes.
- Cover the pan and shut off the heat.
For the zucchini & dill relish:
- Dice the zucchini— sauté over low heat with olive oil and a dash of salt for five minutes. Remove from heat.
- In a small bowl add zucchini, tomatoes, dill, lemon zest, and juice. Add salt to taste.
To assemble:
- Assemble with sautéed spinach first, salmon filet, then zucchini relish.
- Serve with mashed potatoes or quinoa with a preferred sauce.