Roasted Salmon with Lemon Relish

Prep Time:
25 mins
Total Time:
25 mins

This relish would also be good on roast chicken, or pork, or even as a topping for steamed broccoli.


  • 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)


  1. 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.

  2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.

  3. 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.

  4. 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.

  5. Dividing evenly, make a bed of spinach on each of 4 plates, place salmon fillet on spinach; spoon lemon relish over the top.

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