This salmon recipe is ever-so-slightly adapted from Whole Foods. They shared several of their best salmon recipes with us in honor of a nationwide salmon sale, and we knew that this one was a true keeper. The strawberry salsa is a unique surprise that will delight your taste buds!
Whole Foods shares the following information about their salmon: “The fillets come from a Marine Stewardship Council (MSC) certified fishery and are hand-selected by two Whole Foods Market port buyers who spend the summer at Alaska’s port openings, selecting the highest quality and most flavorful salmon as it comes into season. The featured salmon is troll-caught, meaning fish are individually caught by one or two fishermen using a number of baited hooks and lines. The fish is shipped directly from the icy waters of Alaska to stores within 24-48 hours of the catch!”
- 4 (4-ounce) salmon fillets, skin removed
- 1 teaspoon lemon zest
- salt and pepper, to taste
- 1 pound strawberries, diced
- 2 kiwifruits, peeled and diced
- 1 cucumber, diced
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons fresh lemon juice, divided
- 1 pound baby spinach leaves, rinsed but not dried
- Preheat your oven to 350°F.
- Place the salmon on a baking sheet and sprinkle with lemon zest and a little salt and pepper.
- Bake for 15 to 18 minutes or until cooked through.
- Meanwhile, place the strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon of the lemon juice in a medium bowl and toss until combined. Set aside.
- Heat a large, high-sided skillet over medium heat. Add the spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally.
- Stir in the remaining 1 tablespoon of lemon juice.
- Divide the spinach among 4 plates, and top with the salmon and salsa and serve.