Lemon Herbed Sockeye with Garlicky Spinach

Lemon Herbed Sockeye with Garlicky Spinach

Lemon Herbed Sockeye with Garlicky Spinach


6 servings


  • 1 1/2 pound responsibly sourced skin-on wild Sockeye salmon*, cut into 6 (4 oz) fillets
  • 1/4 teaspoon Lunds & Byerlys sea salt
  • 1/4 teaspoon Black Pepper, freshly ground
  • 2 tablespoons California Olive Ranch Olive Oil
  • 2 tablespoons Lemon Juice, freshly squeezed
  • 2 teaspoons raw organic honey
  • 2 tablespoons scallions (white and green parts), minced
  • 1 tablespoon fresh dill, minced
  • 2 tablespoons fresh parsley, minced
  • 8 cups baby organic spinach, tightly packed
  • 1 tablespoon garlic, slivered
  • 2 tablespoons California Olive Ranch Olive Oil
  • 1/4 teaspoon Lunds & Byerlys sea salt


  1. To prepare the salmon, preheat the oven to 375 degrees F. Lightly oil a baking pan and place the salmon fillets in baking pan skin-side down. Salt and pepper each salmon fillet. Whisk together the olive oil, honey, and lemon juice and stir into this mixture the scallions, dill, and parsley. Smear herb mixture over each salmon fillet. Roast salmon for 15-17 minutes.
  2. To prepare the greens, while the salmon is in the oven, place a large shallow pan over medium heat and add garlic slivers and olive oil. Once garlic starts frying, let cook for 30 seconds and then add spinach (in batches if too much for the pan) and salt and turn heat up to medium high. Cook spinach stirring and turning it over constantly (adding more spinach once enough has wilted to provide room in pan) for 3-5 minutes. Remove from heat.
  3. Divide spinach into 6 portions and serve salmon fillets over spinach.
  4. Nutrition Information
  5. Calories: 290 Total Fat: 18g Saturated Fat: 2.5g Trans Fat: 0g Cholesterol: 75mg Sodium: 340mg Carbohydrate: 7g Fiber: 2g Sugars: 2g Protein: 27g
  6. Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.

Chef’s tip

*Note: If wild Sockeye salmon is unavailable, any salmon will work for this recipe. Farmed salmon tends to yield thicker fillets so cooking time may need to be increased.  Leave the skin on the salmon fillets during baking helps to produce a moister fillet.  Simply remove skin before eating.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.