Ingredients

The following ingredients have 4 Servings
  • 4 (4 ounce) salmon filets, skin on
  • 2 tablespoons olive oil
  • 1/2 teaspoon celtic sea salt
  • 2 cups Pacific Foods Organic Roasted Red Pepper and Tomato Soup
  • 5 ounces baby spinach

Instruction

  • Pour Roasted Red Pepper and Tomato Soup into a medium saucepan
  • Reduce over medium heat, stirring occasionally for 10-20 minutes until thickens and only 1 cup remains
  • Set sauce aside
  • Turn oven on to 500°
  • Leave the skin on the fish; rinse and pat dry with paper towel
  • Place fish skin side down on a metal baking sheet
  • Rub fillets liberally with olive oil, then sprinkle with salt
  • Once oven temperature has reached 500°, reduce to 275°, then immediately put sheet with salmon on lowest rack
  • Roast salmon 8 to 13 minutes; 2 to 3 minutes before salmon is done add all the spinach to baking sheet in oven to wilt
  • When the salmon/spinach is done, place ¼ cup of the red pepper tomato sauce in the center of each plate
  • Place salmon on top of sauce, then distribute spinach around the salmon and sauce
  • Serve