Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2
15 minutes
15 minutes
Mediterranean
Main Course
Lemon-herb marinated wild Alaska sockeye salmon is roasted with winter vegetables and served over brown rice with sautéed spinach and feta, a warm bowl for cold-weather nights.
2 x 8oz Wild Alaska Sockeye Salmon
feta cheese
2 small carrots, cut into 2-inch pieces
1 small delicata squash, sliced into half-inch half-moons, with seeds scooped out
1 cup green cabbage, cut into 2-inch pieces
1 small red onion, cut into 2-inch pieces
2 tbsp olive oil, for sautéing the spinach
salt & pepper
4 cups spinach
1 cup brown rice
¼ cup olive oil
2 tsp lemon juice
zest of 1 lemon
1 tablespoon finely minced shallot
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
1 tsp chopped parsley
salt & pepper
Cook the brown rice according to package directions.
Preheat oven to 475°F.
Thaw salmon filets.
In a small bowl, make the herb marinade by mixing all the ingredients together. Use half to marinate your salmon at least 10 minutes before cooking; discard this portion afterward rather than reusing it as a sauce. Toss the chopped vegetables in the other half and season with salt and pepper.
Season the marinated salmon with salt and pepper, and roast it with the vegetables on a sheet pan for 8-10 minutes, until the salmon flakes easily with a fork.
Heat the olive oil in a sauté pan and lightly sauté the spinach with salt and pepper.
To assemble the bowl, start with a base of rice and add the spinach, vegetables, and salmon.
Top with feta cheese and additional lemon juice if desired.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
