Arugula Soup with Salmon and Roasted Grape Tomatoes

Ingredients

• 6 Vital Choice wild salmon fillets (6 ounces each)
• 2 cups grape or cherry tomatoes
• 3 tablespoons organic Vital Choice extra virgin olive oil
• Sea salt and organic black pepper
• 1 onion, minced
• 2 cloves fresh garlic, minced (or 1 tablespoon organic garlic granules)
• 6 cups chicken or vegetable stock
• 10 ounces baby arugula or spinach (about 10 cups), chopped
• 2 teaspoons fresh lemon juice
• 1 teaspoon organic cayenne pepper or organic paprika
• 1 teaspoon dried organic oregano
• 1 teaspoon organic fennel seed
• 1/2 cup crumbled feta cheese
• 1/4 cup minced fresh flat-leaf parsley

Instructions

1. Heat oven to 425 F and line a baking sheet with parchment paper.
2. On the baking sheet, stir together tomatoes, 1 tablespoon oil, salt and black pepper to taste. Roast in the oven for 10 minutes.
3. Season salmon with salt and black pepper to taste. Add to baking sheet with the tomatoes and roast approximately 10 minutes - until fillets are opaque and flake easily with a fork, and until tomatoes are soft.
4. Meanwhile, heat the remaining 2 tablespoons of oil in a large pot over medium heat. Add onion and sauté until soft, about 6 minutes. Add garlic and sauté for 1 minute. Add stock and bring to a simmer. Add arugula and simmer, stirring occasionally until wilted, about 2 minutes. Stir in lemon juice, 1 teaspoon salt, cayenne and nutmeg. Taste and adjust seasoning if needed.
5. Arrange the salmon in warm bowls. Top with soup and garnish with roasted tomatoes, feta and parsley.