Keta Salmon with Roasted Tomatoes & Basil | Wild Fork
Roast keta salmon with tomatoes, spinach, and fresh basil for a light, colorful, and easy recipe that's as beautiful as it is delicious.
INGREDIENTS
1 Frozen Casacadian Farm Organic Cut/chopped Spinach, thawed and squeezed dry ( or 6 oz. Fresh Spinach)
1 teaspoon Red Pepper Flakes
½ teaspoon WF Italian Dry Seasoning
2 Tbsp. Olive Oil
12-14 Grape Tomatoes
1 Tbsp. Lemon Juice
1 tsp. Lemon Zest
¼ Fish or Vegetable Stock
LET'S GET COOKING!
Pre-heat oven to 425°F.
Drizzle 1 Tbsp. olive oil in a large 12” cast iron skillet and place in the oven until hot about 10 minutes.
Season salmon with olive oil, red pepper flakes, Italian seasoning, salt and pepper. Place skin- side down on hot skillet, return to oven and roast for 8 minutes, or until salmon is thoroughly cooked. Remove from skillet, cover with foil and keep warm.
Transfer hot skillet to stove top. Add 1 Tbsp. olive oil and sauté onions until wilted. Add tomatoes, toss for 2 minutes then garlic, spinach and season with salt and pepper to taste. Return roasted salmon to skillet, add basil, lemon juice and zest and broth. Cook until heated through and serve.