Red Barn Cafe-

Life is hectic - Savor every Bite!

Friday, July 16, 2010

Baked Salmon over Spinach and Sun Dried tomatoes Aioli


1/4 cup olive oil, extra virgin
juice of 1 lemon
3 cloves garlic, minced
1 1lb salmon fillet
1 bag fresh spinach
1/2 cup sun dried tomatoes, slivered
1 Tbsp butter.

Rinse and drain spinach. Place in casserole dish. Add sun dried tomatoes and toss with 1/2 of the oilive oil/lemon juice and garlic. Top with the salmon fillets. Salt and pepper the fillets and add the rest of the garlic/oil/lemon juice mixture. Bake at 350 degrees for 20-25 min until salmon is firm.

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