Ingredients
4 (6 oz) salmon fillets, skin on
Salt
Freshly ground black pepper
1 tblsp extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 pound plum tomatoes, chopped
3 oz baby spinach (3 cups)
1 tblsp rinsed and drained capers
4 lemon wedges
Preparation
Heat the oven to broil. Lightly coat a large heat-resistant baking dish with cooking spray. Place salmon, flesh side up, in the baking dish, lightly season with salt and pepper, and broil without turning until salmon is cooked through, 8 to 10 minutes. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until softened, about 7 minutes. Stir intomatoes, spinach, and capers; cook for 2 minutes longer. Remove the pan from the heat. Remove salmon from broiler and transfer to 4 serving plates. Spoon tomato mixture over salmon, squeeze lemon wedges over the top, and serve warm.
