Salmon with Spinach and Glazed Scallions

Salmon with spinach is a light European-style dinner made with gently roasted salmon, garlicky wilted spinach and butter-glazed scallions. A final touch of fine vinegar brightens the rich fish without overpowering it.

Salmon with Spinach Recipe

Serves: 4   Prep and cook time: about 30 minutes

Ingredients

For the salmon

• 600 g (21 oz) salmon fillet, pin bones removed
• Olive oil
• Fresh basil or rosemary
• Fleur de sel or fine sea salt
• Freshly ground black pepper
• Fine vinegar, preferably in a food-safe spray bottle

For the spinach

• 3 large handfuls baby or leaf spinach
• 2 tablespoons butter
• 1 garlic clove, pressed
• Salt and pepper
• Freshly grated nutmeg

For the scallions

• 8 small scallions
• Butter, salt and pepper

How to Make It

1. Heat the oven to 325°F. Lightly oil a baking dish, add the salmon, drizzle with olive oil and scatter with basil or rosemary. Roast until the thickest part reaches 145°F and flakes easily, about 12–20 minutes depending on thickness.
2. Wash and drain the spinach. Melt 2 tablespoons butter with the garlic, salt, pepper and nutmeg. Add spinach, cover and cook over low heat for 1–2 minutes, turning once, just until wilted.
3. Trim the scallions. Simmer in salted water for 2 minutes, drain, then glaze briefly in butter with salt and pepper.
4. Arrange spinach and scallions on plates. Portion the salmon over the vegetables, season with fleur de sel and pepper, spoon over a little pan juice and finish with a light mist of vinegar.

What Vinegar Works Best?

A delicate fruit or white wine vinegar is ideal. Browse the Gölles vinegar collection for a bright finishing vinegar that complements fish.

Frequently Asked Questions

Can I use frozen salmon?

Yes. Thaw it completely in the refrigerator and pat it dry before roasting.

What can replace scallions?

Young leeks or small spring onions work well.

How do I know the salmon is done?

The thickest part should reach 145°F and flake easily with a fork.