Prep time: 10 minutes | Cook time: 15 minutes | Serves 6
3 tablespoons unsalted butter
2 pounds (907 g) fresh baby spinach
4 shallots, minced
6 salmon fillets
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper, to taste
2 teaspoons finely chopped fresh rosemary leaves
6 lemon wedges, for garnish
Horseradish cream sauce, for garnish
- Preheat the oven to 325ºF (163ºC).
- Coat the bottom of a Dutch oven, with the butter. Spread the spinach leaves
evenly over the butter, and sprinkle with the minced shallots. Place the
salmon fillets on the spinach, skin-side down, and drizzle with the lemon
juice. Season with the salt, pepper, and rosemary. - Cover, place in the heated oven, and bake for 8 to 10 minutes. Uncover the
pot and check the fish for doneness. If needed, finish the cooking with the
pot uncovered for 3 to 5 minutes, or until the fish is opaque and the salmon
flakes. Garnish with lemon wedges or a dollop of horseradish sauce
