Roasted Salmon with Lemon Raisin Relish

Mother’s Day is just around the corner.  Amazing, isn’t it?  This year is FLYING by! 

In honor of Mother’s Day, I made a ridiculously easy but equally fabulous dinner.  It has everything Mom wants– a good dose of protein, healthy veggies, a serving of fruit, and a dash of elegance.  Can’t wait to make it for my Mom. 

My Mom is my best friend and my hero.  When I was in high school, she became an apprentice electrician (my dad is a journeyman electrician).  I remember doing homework with her at the kitchen table.  She works so hard!  As an apprentice, she had to work 40 hours a week to get her on-the-job-training hours and go to school 3 nights a week.  The program lasted for 5 years.  Now, she is a journeyman electrician like my Dad.  She taught me that dreams don’t come easy, hard work and perseverance pay off in the end, and to never give up!  Also, happiness is a choice (not a circumstance) and humor can be found anywhere.

Love you, Mom!

Roasted Salmon with Lemon Raisin Relish

Based  on a recipe from Everyday Cooking

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  • 3 Tbsp pine nuts
  • 3 Tbsp raisins
  • Juice and zest from 1 lemon
  • Boiling water
  • 2 salmon filets (about 6 oz. each)
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • 3 Tbsp olive oil
  • 2 cups baby spinach
  1. Preheat oven to 450°F.  Spread the pine nuts on a baking sheet.  Toast in the oven until lightly golden, about 5 minutes.  Remove from baking sheet to cool.
  2. Place the raisins and lemon zest in a small bowl.  Cover with hot water and set aside for about 10 minutes.
  3. Place salmon filets on the baking sheet, skin side down.  Sprinkle with salt and pepper.  Roast for about 10 minutes, then remove from the oven and cover with aluminum foil.  Let rest about 5 minutes to finish cooking.
  4. Drain and discard the liquid from the raisins and lemon zest.  Return the raisins and zest to the bowl, then add the pine nuts, parsley, lemon juice and oil.  Add a pinch of salt and pepper.  Stir well to combine.
  5. To serve, divide the spinach between two plates.  Top each with a salmon filet, and spoon half the lemon relish over the top.  Enjoy!
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