This is so easy peasy to make, yet looks like you’re all fancy. Remind the family of your wow factor on any night or impress friends. (This does not travel well so you’ll have to clean up enough to invite them in.) My husband says I can never leave well enough alone…but a drop or two of Liquid Smoke and 1/4 cup of heavy cream added to the soup does not make a bad tweak. Cracked pepper and a flake or two of red pepper looks nice as garnish with a shard or two of red bell pepper.
| Servings | Prep Time |
| 4 | 50minutes |
| Servings | Prep Time |
| 4 | 50minutes |
Ingredients
- 4 fillets Salmon approximately 4 ounce each, skin on
- 2 Tbsp. olive oil
- 1/2 tsp. Celtic sea salt
- 2 cups tomato soup Pacific Foods Organic Roasted Red Pepper and Tomato Soup
- 5 ounce Baby Spinach
Servings:
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Ingredients
Servings:
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Instructions
Sauce Preparation
- Pour Roasted Red Pepper and Tomato Soup into a medium saucepan
- Reduce over medium heat, stirring occasionally for 10-20 minutes until thickens and only 1 cup remains
- Set sauce aside
Salmon Preparation
- Turn oven on to 500 degrees F
- Leave the skin on the fish; rinse and pat dry with paper towel
- Place fish skin side down on a metal baking sheet
- Rub fillets liberally with olive oil, then sprinkle with salt
- Once oven temperature has reached 500 degrees F, reduce to 275 degrees F, then immediately put sheet with salmon on lowest rack
- Roast salmon 8 to 13 minutes; 2 to 3 minutes before salmon is done add all the spinach to baking sheet in oven to wilt
- Assembling the Dish
- When the salmon/spinach is done, place a cup of the red pepper tomato sauce in the center of each plate
- Place salmon on top of sauce, then distribute spinach around the salmon and sauce
- Serve
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