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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 40 Minutes
Diets
3-pound sockeye salmon fillet
3 thin lemon slices
1/4 cup extra virgin olive oil
1/4 cup white wine
1 teaspoon lemon juice
1/2 tablespoon Dijon mustard
2 garlic cloves, chopped
1/4 cup chopped fresh basil
1/2 teaspoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
2 garlic cloves, chopped
1 bunch beet greens, washed and coarsely chopped
1 bunch fresh spinach, washed and coarsely chopped
1/4 cup extra virgin olive oil
juice from 2 lemons
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Place salmon in an oiled baking dish.
Mix marinade ingredients together and pour marinade on the fish. Let fish marinate for 30 minutes.
Preheat oven to 400 degrees Fahrenheit.
Place lemon slices on top of salmon.
Bake in oven for 15 to 20 minutes until fish flakes easily with a fork or has an internal temperature of 140 degrees Fahrenheit.
To prepare greens, add one teaspoon of olive oil to a large sauté pan and heat to medium. Add garlic and stir.
Add greens and sauté until wilted, about five minutes.
To make dressing place lemon juice, salt, and pepper in a small bowl. Whisk together. Slowly whisk in 1/4 cup olive oil until emulsified.
Mix dressing with greens.
Place greens and salmon on a large platter and serve.
Excerpted from Cooking Techniques with Olive Oil.
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