Salmon Filet Recipe

This is a terrifically moist salmon filet recipe. If you are not particularly fond of dry fish, this one is for you. Because it is baked on top of the spinach, the fish stays moist without a lot of the spinach flavor working its way into the fish. While some flavor does come from the spinach, most comes from the amazing combination of dill and garlic that is placed on the fish before it is cooked.

You can cook it in individual serving sizes or you can use the same method to bake an entire salmon. If it is a particularly large fish you may want to make sure you have extra topping and spinach leaves on hand so that you can make sure the entire fish is evenly coated.

Ingredients

• • 4 salmon fillets (you can substitute approx. 2lbs of whole salmon)
• • 1 dozen large spinach leaves
• • 1 Tbsp fresh dill, finely chopped
• • Salt (you can use kosher or table salt) to taste
• • Freshly ground black pepper to taste
• • 1 cup fresh, cold water
• • 1 ½ tsp salted butter or margarine, melted
• • 1 clove garlic, minced finely or pressed with garlic press
• • 2/3 cup sliced green onions (can use green and white of each onion)

Preheat oven to 325°F. Prepare fish while waiting for oven to heat fully.

Lay salmon on top of layer of spinach leaves. Combine salt, pepper and dill and sprinkle on top of salmon.

Combine water and melted butter and stir to make sure it is blended and will not separate as much. After liquid has been mixed together, pour carefully over the top of the fish, trying not to splash or rinse off the majority of the herb topping.

Once liquid has been poured over the fish, sprinkle top of fish with minced garlic, then top with green onion slices. Cover dish with foil before placing in the oven.

Bake in preheated oven for 25-30 minutes. Fish will be done when it has become opaque, light pink in color and can be cut and flaked with a fork easily. Baste with juice in pan 2-3 times during the baking process.

Serve fish with spinach and pan juices on the side.

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