roasted salmon with lemon relish... 25 minutes

 

the goods:

 

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.