Roasted Salmon with Lemon Relish

from: Everyday Food May 2006

Ingredients
1/4 C pine nuts
1/4 C raisins
slivered zest and juice of 1 lemon (peel off the zest of the lemon with a veggie peeler and slice it very finely, then juice)
4 skinless salmon fillets (6 oz each)
coarse salt and ground pepper
1/4 C chopped parsley
3 T olive oil
5 oz baby spinach

Directions
Heat oven to 450. Spread pine nuts on cookie sheet and toast for 5-7 min or until lightly golden. Remove from sheet and reserve. Meanwhile, place raisins and lemon zest in a small bowl, cover and set aside.

Place salmon fillets on the baking sheet and season with salt & pepper. Roast until salmon is opaque throughout, 8-10 min. Meanwhile drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl, add lemon juice, pine nuts, parsley and oil. Season with salt and pepper, stir and combine.

Dividing evenly, make a bed of spinach on each of four plates. Top with salmon and relish.