A Week of Dinner: Thursday

Roasted Salmon with Lemon Relish

• 1/4 cup pine nuts
• 1/4 cup raisins
• Slivered zest and juice of 1 lemon
• 4 skinless salmon fillets (6 ounces each)
• Coarse salt and ground pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 5 ounces baby spinach (about 5 cups), loosely packed

Directions

1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top

**undoubtably our favorite meal.  We eat it religiously once a week.