Lemon Herbed Sockeye Salmon

Lemon Herbed Sockeye with Garlicky Spinach

Servings 6 servings
Prep Time 30 minutes



  • 1 1/2 lbs responsibly sourced skin-on wild Sockeye salmon* cut into 6 (4 oz) fillets
  • 1/4 tsp Lunds & Byerlys sea salt
  • 1/4 tsp Black Pepper freshly ground
  • 2 tbsp California Olive Ranch Olive Oil
  • 2 tbsp Lemon Juice freshly squeezed
  • 2 tsp raw organic honey
  • 2 tbsp scallions (white and green parts) minced
  • 1 tbsp fresh dill minced
  • 2 tbsp fresh parsley minced


  • 8 cups baby organic spinach tightly packed
  • 1 tbsp garlic slivered
  • 2 tbsp California Olive Ranch Olive Oil
  • 1/4 tsp 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.

Recipe Notes

*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.