Recipes Ingredients Seafood Recipes Salmon Recipes Roasted Salmon with Lemon Relish 3.8 (17) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli. Ingredients ¼ cup pine nuts ¼ cup raisins Slivered zest and juice of 1 lemon 4 skinless salmon fillets (6 ounces each) Coarse salt and ground pepper ¼ cup chopped fresh parsley 3 tablespoons olive oil 5 ounces baby spinach (about 5 cups, loosely packed) Directions Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine. Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top. Rate it Print