Prep time: 15 minutes
Cook time: 7-8 minutes
Servings: 4
4 wild sockeye or coho salmon fillets (about 5 ounces each)
3 tablespoons extra-virgin olive oil, divided salt, to taste
freshly ground black pepper, to taste
1/3 cup dry white wine
1 cup green California grapes
1/4 cup shelled, unsalted pistachios,
coarsely chopped
2 tablespoons finely chopped Italian parsley
5 ounces baby spinach
1/4 red onion, thinly sliced
1 tablespoon white wine vinegar
Heat oven to 400 F. Lightly oil shallow, 9-by-13-inch baking dish.
Pat fish dry and place skin side down in pan. Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper, to taste. Pour wine in pan, scatter grapes around and sprinkle pistachios and parsley on fish.
Roast salmon 7 minutes for medium-rare; 8 minutes for medium.
In large bowl, toss spinach, onion, remaining oil and vinegar. Season with salt and pepper, to taste; toss again and divide among four plates.
Place fish on top of greens. Spoon roasted grapes around fish.
Nutritional information per serving: 360 calories; 31 g protein; 12 g carbohydrates; 19 g fat (48% calories from fat); 3 g saturated fat (8% calories from saturated fat); 65 mg cholesterol; 105 mg sodium; 2 g fiber.