DIRECTIONS

Heat the oven to 400 F. Lightly oil a shallow, 9×13-inch baking dish. Pat the fish dry and add it, skin side down, to the pan. Brush each fillet lightly with olive oil, and sprinkle with salt and pepper. Pour the wine in the pan, scatter the grapes around, and sprinkle the pistachios and parsley on top of the fish.

Roast the salmon for 7 minutes for medium-rare; 8 minutes for medium.

While the fish cooks, in a large bowl, toss the spinach, onion, oil, and vinegar. Season with salt and pepper, toss again, and divide among 4 plates.

Place the fish on top of the greens. Spoon the roasted grapes around the fish.

Ingredients

4 wild sockeye or coho salmon fillets, about 5 ounces each
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper to taste
1/3 cup dry white wine
1 cup green California grapes
1/4 cup shelled, unsalted pistachios, coarsely chopped
2 tablespoons finely chopped Italian parsley
5 ounces baby spinach
1/4 red onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar

DIRECTIONS

Heat the oven to 400 F. Lightly oil a shallow, 9×13-inch baking dish. Pat the fish dry and add it, skin side down, to the pan. Brush each fillet lightly with olive oil, and sprinkle with salt and pepper. Pour the wine in the pan, scatter the grapes around, and sprinkle the pistachios and parsley on top of the fish.

Roast the salmon for 7 minutes for medium-rare; 8 minutes for medium.

While the fish cooks, in a large bowl, toss the spinach, onion, oil, and vinegar. Season with salt and pepper, toss again, and divide among 4 plates.

Place the fish on top of the greens. Spoon the roasted grapes around the fish.

Notes

This recipe supports heart, brain, and immune health.

Servings

Yield: Makes 4 servings

Nutritional Information

Nutritional analysis per serving: 360 Calories; Protein 31 g; Carbohydrate 12 g; Fat 19 g (48% Calories from Fat); Saturated Fat 3 g (8% Calories from Saturated Fat); Cholesterol 65 mg; Sodium 105 mg; Fiber 2 g.