Meatless Friday: Baked Salmon with Spinach and Tomatoes

For Meatless Friday, Barb Szyszkiewicz shares a simple way to prepare salmon, plus a bonus side dish.

Baked salmon is so easy to make; here you get a bonus recipe for a delicious side dish.

Baked Salmon with Spinach and Tomatoes

Makes 4 servings

For the salmon:

4 4-oz. salmon fillets
Olive oil
Salt and pepper to taste

Prepare baking sheet by covering with parchment. Brush a little olive oil on the parchment. Place salmon on oiled parchment. Brush oil on top of salmon and season with salt and pepper. Bake uncovered at 425°F 10-12 minutes (if your salmon is in one large piece, add about 5 minutes to bake time). Salmon is done when opaque and the juices are milky white.

For the spinach:

8 oz baby spinach (about 5 cups)
1 small onion or 1 shallot
1 pint cherry tomatoes or grape tomatoes
2 TBSP olive oil
1/4 tsp crushed red pepper flakes (optional)

Cut tomatoes in half. Slice onion. Wash spinach.

Heat a heavy skillet over medium-high heat. Add olive oil. When oil is hot, add onion to the pan and cook 5 to 10 minutes. Stir in tomatoes and crushed red pepper. Begin adding spinach, stirring as it cooks down until all spinach has been added and is cooked.