Slow-Roasted Salmon on Spinach Salad

Ingredients

• 4 Vital Choice wild Alaskan salmon fillets (6 ounces each)
• 1/2 cup plus 2 teaspoons Vital Choice extra virgin olive oil
• 2 1/2 teaspoons sea salt
• 2 1/2 teaspoons freshly ground pepper
• ½ pound of spinach leaves, washed, dried and cut into shreds
• ¼ cup Vital Choice balsamic vinegar
• 2 tablespoons seedless raspberry jam
• 1 tablespoon Dijon mustard
• 1 tablespoon honey

Instructions

1. Rub each fillet with olive oil and season with salt and pepper.
2. Arrange fillets skin-side down on a parchment-lined sheet pan; set aside at room temperature for 20 minutes while the oven preheats to 250°F.
3. Meanwhile combine the spinach, hazelnuts, cherries and Gorgonzola in a wooden salad bowl and gently toss.
4. Put the salmon in the oven for 20 minutes.
5. Meanwhile combine the dressing ingredients in a small bowl and whisk until creamy and emulsified. Drizzle the salad with half of the dressing and gently toss. Divide among four plates.
6. Check the salmon with an instant-read thermometer. Even though the fish may look underdone, it is fully cooked when the internal temperature reaches 125° to 130° F.
7. Top each salad with a salmon fillet and drizzle with some of the dressing.