Salmon Florentine with Lemon-Roasted Asparagus

I posted this on my IG stories a little while ago and got tons of requests to post the recipe, so here it is!

This is one of the recipes from the PlateJoy app. I shared how I’m incorporating PlateJoy into my life in this post.

INGREDIENTS

• ½ shallots
• ½ cup sun-dried tomatoes
• 1 ½ tbsp olive oil
• 1 ½ tbsp minced garlic
• 4 ½ cups spinach
• ¼ tsp red pepper flakes
• 14 oz salmon (6 oz, 8 oz portions)
• 14 oz asparagus
• 1 ¼ lemons

STEPS

1. Preheat oven to 375 degrees F, with two racks in the upper and lower third of the oven. Peel and finely mince shallots. Coarsely chop sun-dried tomatoes.
2. Heat 2 ¼ tsp olive oil in a large skillet over medium heat. Add shallots and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and cook 1 minute more.
3. Add spinach, sun-dried tomatoes and red pepper flakes to skillet. Season with salt and pepper to taste. Cook 2 to 3 minutes. Remove from heat and set aside.
4. Pat salmon dry with a paper towel and season with salt and pepper. Arrange fillets in a baking dish in a single layer (skin side down if skin-on). Divide spinach mixture evenly on top of each, patting down slightly to adhere. Bake on the upper rack until salmon is opaque on the outside and flaking easily, about 15 minutes.
5. While salmon is baking, trim the bottom 2 inches off asparagus spears. Place asparagus on a separate baking sheet, drizzle with remaining 2 ¼ tsp olive oil and season with salt and pepper. Roast on the rack underneath the salmon until just tender, about 6 minutes.
6. Slice lemon into wedges and squeeze over cooked asparagus. Serve alongside salmon.

WINE PAIRING

I paired this with Daou Pinot Noir from Paso Robles, but it could be really good with a lighter red or if you like whites – a buttery chardonnay or sauv blanc. For my favorite wine clubs and their reviews, click here!