Roasted Sockeye with Feta and Spinach

Ingredients:

• 1 sockeye salmon fillet 
• 2 cups spinach, roughly chopped 
• 3 oz. Feta cheese
• 2 T. Italian parsley, chopped 
• 1 large garlic clove, minced 
• 1 t. lemon zest 
• salt and pepper for seasoning
• 1 T. olive oil 
• 1 T. pesto (optional)

 Directions:

Preheat the oven to 250 F. Heat a sauté pan over medium heat, add a drizzle of olive oil. Sauté the spinach and garlic until the spinach begins to wilt and the garlic is fragrant (about 1-2 min). Transfer the spinach mixture into a bowl, add the feta, lemon zest, Italian parsley, and a pinch of salt and pepper. Combine well with a fork to form a creamy texture. 

Rise and pat the sockeye fillet dry. Place the fillet skin-side-down on a parchment lined baking sheet. Brush with olive oil and season with a pinch of salt and pepper. Top with pesto (optional). Spoon the feta mixture on top of the salmon, covering the fillet in an even coating. 

Roast for 20 minutes. Remove from the oven and let rest 5-10 min before serving. Serve with your favorite sides and enjoy!