1/4 cup dried cranberries
Slivered zest and juice of 1 lemon
3/4 cup boiling water
4 skinless salmon fillets
1/4 cup chopped fresh parsely
3 tablespoons olive oil
5 ounce baby spinash (about 5 cups, loosely packed)
Place dried cranberries and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside. Preheat the oven to 450 degrees. Place the salmon fillets on a rimmed baking sheet; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
Meanwhile, drain and discard the liquid from the dried cranberries and lemon zest. Add the lemon juice, parsley, and oil. Season with salt and pepper; stir to combine.
Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon fillet on the spinach; spoon lemon relish over the top.