BAKED SALMON WITH SPINACH AND LEEKS

Baked Salmon With Spinach and Leeks image

Provided by sarajweyland

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 leeks, washed, trimmed and sliced
500 g fresh baby spinach leaves
400 g organic salmon fillets
1 tablespoon olive oil
2 garlic cloves, peeled and finely chopped
1 tablespoon fresh gingerroot, grated
1/2 lemon, juice of, only
1 tablespoon fresh coriander leaves, for garnish
2 avocados, halved and stoned
1 lemon, juice of, only
1 garlic clove, peeled and chopped
1 tablespoon white miso
1 teaspoon umeboshi, paste
1 tablespoon olive oil

Steps:

Preheat the oven to 200°C.
Gently boil or steam the leeks for 5 minutes to soften.
Place the spinach leaves in a medium-sized baking tin and top with the leeks. Place the salmon on top.
Mix together the oil, garlic and ginger and liberally brush over the salmon. Squeeze the lemon juice over the salmon.
Place in the oven and bake for 10 minutes. Remove and allow to sit for 5 minutes.
Garnish with fresh coriander leaves. Goes well with Avocado dressing drizzled over the top.
To make the dressing, scoop the flesh from the avocados into a small food processor bowl. Add all the other dressing ingredients and blend until smooth. If necessary add a little cold water to form a smooth paste.

Nutrition Facts : Calories 409.9, Fat 25.8, SaturatedFat 3.8, Cholesterol 52, Sodium 342.9, Carbohydrate 23.1, Fiber 10.7, Sugar 3.7, Protein 26.9