Roasted Red Pepper Salmon with Spinach
Ingredients
The salmon
-
4
ounce
salmon filets, skin on
-
2
tablespoons
olive oil
-
½
teaspoon
celtic sea salt
The sauce
-
2
cups
Pacific Foods Organic Roasted Red Pepper and Tomato Soup
The vegetables
Instructions
- Pour the soup into a medium saucepan and reduce over medium heat for 10-20 minutes until thickened.
- Preheat the oven to 500°F, then reduce to 275°F once the temperature is reached.
- Rinse and pat dry the salmon filets, then place them skin side down on a baking sheet.
- Rub the salmon with olive oil and sprinkle with salt.
- Roast the salmon for 8 to 13 minutes, adding the spinach to the baking sheet 2 to 3 minutes before the salmon is done.
- Serve by placing sauce on each plate, topping with salmon, and distributing spinach around.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
10g
Total protein
30g
Sodium
500mg
Cholesterol
70mg
You might also like