2 small salmon filets 6 oz (170 g) or 1 large one (cut in half)
Juice of 1 lemon
Sea salt and pepper to taste
3 cups raw fresh spinach
2 tbsp fresh mint
1/2 tsp fresh raw ginger
Juice from 2 oranges, freshly squeezed
1/4 cup extra-virgin olive oil
2 tbsp white wine vinegar
NOTE: Give the dressing a taste test. Does it need more ginger? Feel free to adjust it to your liking.
Preheat oven to 350 degrees.
Place salmon on baking dish and drizzle with lemon and sprinkle with sea salt and pepper. Bake for 20-24 minutes. Check center and cook until light pink or less time if you like it darker in colour.
Toss all the dressing ingredients into a food processor and blend until mint is finely chopped.
Divide spinach equally between 2 dinner plates. Once salmon is cooked, place it on top of the spinach. Pour dressing on top of spinach and salmon.
If you prefer to cook the salmon with the dressing, you may wish to use a different oil such as camelina oil that can maintain a higher heat. I personally like the dressing to be raw and room temperature.