Roasted Salmon and Grapes with Pistachios Over Fresh Greens
Prep time : 15 minutes Cook time : 7-8 minutes Servings : 4
4 wild sockeye or coho salmon fillets ( about 5 ounces each )
3 tablespoons extra-virgin olive oil , divided salt , to taste freshly ground black pepper , to taste 1 / 3 cup dry white wine 1 cup green California grapes 1 / 4 cup shelled , unsalted pistachios , coarsely chopped 2 tablespoons finely chopped Italian parsley 5 ounces baby spinach 1 / 4 red onion , thinly sliced 1 tablespoon white wine vinegar
1 . Heat oven to 400 F . Lightly oil shallow , 9-by-13-inch baking dish .
2 . Pat fish dry and place skin side down in pan . Brush fillets lightly with 1 tablespoon olive oil and sprinkle with salt and pepper , to taste . Pour wine in pan , scatter grapes around and sprinkle pistachios and parsley on fish .
3 . Roast salmon 7 minutes for medium-rare ; 8 minutes for medium .
4 . In large bowl , toss spinach , onion , remaining oil and vinegar . Season with salt and pepper , to taste ; toss again and divide among four plates .
5 . Place fish on top of greens . Spoon roasted grapes around fish .
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