- This recipe makes 4 servings
2 salmon fillets (the ones I used were about ¾ pound each.)
8 oz. White mushrooms - sliced (about 3 cups)
6 oz. Grape tomatoes - halved (about 20, or 1 ½ cups)
Juice of ½ lemon
Zest of ½ lemon
½ lemon - sliced into thin rounds
1 red bell pepper - sliced into ¼ inch strips
1 yellow bell pepper - sliced into ¼ inch strips
½ red onion - sliced into ¼ inch strip
3 cups fresh spinach
3 tbsp. Butter - cubed
6 tbsp. Olive oil - separated
3 sprigs rosemary
6 garlic cloves - separated (3 cloves finely chopped, 3 cloves thinly sliced)
Salt and pepper to taste
ROSEMARY INFUSED BALSAMIC GLAZE
1 cup balsamic vinegar
3 sprigs of rosemary
Preheat oven to 375&#176;
Wash salmon and pat dry.
Cover a baking dish or baking sheet with foil and drizzle ½ tbsp. of olive oil, coating the foil thinly so the salmon won&#39;t stick.
Lay the salmon down and drizzle with 1 ½ tbsp. of olive oil. Salt and pepper to taste.
Take the thin slices of garlic and sprinkle them on top of the fillets, then lay the lemon slices on top of the fish, trying to cover most of the surface area.
Next, lay sprigs of rosemary the cubed butter on top of the fillets.
Place the salmon on the lower rack of your oven until cooked thoroughly, and flakes with a fork, about 10-15 minutes.
Heat 4 tbsp. of olive oil in a large skillet on medium heat.
Add onion, and saut&#233; for 3 minutes, then add red and yellow bell peppers with a pinch of salt, and saut&#233; until they begin to soften, about 5 minutes, stirring frequently.
Add chopped garlic and saut&#233; for 1 minute, stirring frequently.
Add mushrooms and saute until tender, about 5 minutes.
Reduce heat to medium-low.
Add tomatoes, cook 3 minutes.
Add spinach and cook until just beginning to wilt, about 3-5 minutes.
BALSAMIC REDUCTION SAUCE
Place vinegar and rosemary sprigs in a small saucepan pan on medium-high heat and bring to a boil.
Reduce heat to low, and simmer until sauce has reduced, about 10 minutes, stirring occasionally, being careful to not let it burn.
You can tell it is ready when the sauce coats the back of a spoon.
Set aside, and let cool.
Serve the salmon on top of the vegetable saut&#233; and top with balsamic glaze. May be served with rice, pasta, or as is. Garnish with a long wedge, if desired, and enjoy!