Easy Roasted Salmon Spinach Salad w/ Capatriti Olive Oil
Looking for a quick and healthy lunch fix? Look no further! Today I tried out Capatriti Extra Virgin Olive Oil and 100% Pure Olive Oil and made an awesome roasted salmon and spinach salad. The Extra Virgin Olive Oil is great for dressings, dips, and marinades, and the 100% Pure Olive Oil is your go-to for baking, roasting, sautéing, and grilling. I wanted to try both in one recipe and voila- today's lunch was born! This recipe is so quick to make that I was able to prep, cook, and eat on my lunch break. Even better- it is light and delicious!
Easy Roasted Salmon Spinach Salad w/ Capatriti Olive Oil
Ingredients:
-White Wine Vinegar
-1 Shallot
-1 Lemon
-Salt
-Pepper
-1 tbsp Dijon Mustard
-1 tbsp Capers, drained
-1 4 oz Salmon Fillet
-2 cups Baby Spinach
Directions:
1. Preheat oven to 425.
2. Mince shallot. Divide into 1/4 a cup and 1 tbsp.
3. Halve lemon. Thinly slice one half, and juice the other half.
4. In a measuring cup, whisk together 1 tbsp lemon juice from one half of the lemon, and 2 tbsp of Capitriti 100% Pure Olive Oil. Stir in 1 tbsp of shallots, 1 tbsp of capers, 1 tsp of salt, and a little fresh ground black pepper.
5. Place salmon in a small baking dish. Cover with olive oil mixture and place lemon slices around filet. Place in oven and cook for 10-12 minutes depending on desired doneness. (I like 10- cooked through, but not at all dry!)
6. While salmon is cooking, in a bowl or salad dressing shaker combine 1/4 cup minced shallots, 1/4 cup white wine vinegar, 1/2 cup Capatriti Extra Virgin Olive Oil, 1 tbsp dijon mustard, 1.5 tsp salt, and fresh ground black pepper to taste. Whisk or shake to emulsify.
7. Place baby spinach in a mixing bowl, drizzle desired amount of dressing over and toss. I keep the extra dressing refrigerated for other meals throughout the week.
8. Remove salmon from oven. Plate spinach and place salmon on top. Enjoy!
