This pleasure would be good for baked chicken, pork, or even for cooking braised broccoli. Source: Everyday Food, May 2006. 25 min 25 min 4 Total time Prep Doses Ingredients 1/4 cup pine nuts 1/4 cup raisins Shredded zest and juice of 1 lemon 4 skinless salmon fillets (each about 6 ounces) Coarse salt and freshly ground pepper 1/4 cup chopped fresh parsley 3 tablespoons olive oil 5 ounces baby spinach (about 5 cups, lightly packed) Instructions 1. Preheat the oven to 450 degrees. Cut the pine nuts into a baking sheet; roast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet and reserve. 2. Meanwhile, place the raisins and lemon zest in a small bowl; cover with boiling water. Set aside. 3. Place the salmon fillets on the baking sheet used in step 1; season with salt and black pepper. Bake until the salmon is opaque throughout, 8 to 10 minutes. 4. Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and black pepper; stir to combine. 5. Divide the spinach evenly among 4 plates, place a salmon fillet on top of the spinach; spoon the lemon mixture over the top.
27.04.2023 @ 17:34
This pleasure would be good for baked chicken, pork, or even for cooking braised broccoli. Source: Everyday Food, May 2006. 25 min 25 min 4 Total time Prep Doses Ingredients 1/4 cup pine nuts 1/4 cup raisins Shredded zest and juice of 1 lemon 4 skinless salmon fillets (each about 6 ounces) Coarse salt and freshly ground pepper 1/4 cup chopped fresh parsley 3 tablespoons olive oil 5 ounces baby spinach (about 5 cups, lightly packed) Instructions 1. Preheat the oven to 450 degrees. Cut the pine nuts into a baking sheet; roast in the oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from the sheet and reserve. 2. Meanwhile, place the raisins and lemon zest in a small bowl; cover with boiling water. Set aside. 3. Place the salmon fillets on the baking sheet used in step 1; season with salt and black pepper. Bake until the salmon is opaque throughout, 8 to 10 minutes. 4. Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and black pepper; stir to combine. 5. Divide the spinach evenly among 4 plates, place a salmon fillet on top of the spinach; spoon the lemon mixture over the top.