I decided to make this with some salmon we had in the freezer, unfortunately it was not as good as if it would have been fresh, but overall this dish combines a bit of sweet and citrus with a wilted spinach to compliment the salmon filet.
- 4 Salmon Fillets - skins removed
- 1 tsp Lemon Zest
- 1 lb strawberries - diced
- 2 kiwis - peeled and diced
- 1 cucumber - diced
- 1 jalapeno, seeded and finely minced
- 2 T Chopped Fresh Mint Leaves
- 2 T Lemon Juice
- 1 lb baby spinach - rinsed, not dried
- 1 T Lemon Pepper
Preheat oven to 350. Place salmon fillets on a baking sheet, sprinkle with lemon zest. Bake 15-18 minutes
Combine strawberries, kiwi, cucumber, jalapeno, mint, and 1T lemon juice in a bowl and toss until uniform. Do not cut your finger like I did, there you have been warned!
Heat a large pan with high sides over medium heat. Add the freshly washed spinach, water should still be dripping from the leaves, cover and cook 5 minutes until wilted. Add 1 T lemon juice and lemon pepper to taste.
Place salmon on top of greens, top with salsa. Serve immediately.