Roasted salmon with sesame crust

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5 min


2 servings

* PLUS Cooking time: 1 minutes, Roasting Time: 10 minutes
Roasted salmon with sesame crust


  • 2 salmon fillets
  • 2 tbsp ginger or orange marmalade
  • 1 tbsp sesame seeds
  • 1 cup seedless red or green grapes
  • 1 tbsp butter
  • 1/2 284-g pkg baby spinach
  • 1 tsp dried thyme


  • Preheat oven to 450F (230C). Line a small rimmed baking sheet or pie plate with foil. Place salmon, skin side down, on ungreased foil. Divide marmalade between fillets and spread evenly overtop. Sprinkle with sesame seeds. Roast, uncovered, in centre of oven until a knife inserted into thickest part comes out warm, 10 to 12 min. Don’t worry if marmalade runs off and burns a little; it won’t affect the flavour of the fish.
  • Meanwhile, slice grapes in half. Just before serving, melt butter in a frying pan over medium heat. When hot, add spinach and grapes. Sprinkle with thyme and pinch of salt. Stir just until spinach wilts and grapes are warm, 1 to 2 min. Divide between plates.
  • Remove salmon from oven. Then slip a long, thin metal spatula between the skin and flesh of the fish. Gently lift fillets up and place each over spinach and grapes.

Nutrition (per serving)

  • Calories
  • 443,
  • Protein
  • 30 g,
  • Carbohydrates
  • 31 g,
  • Fat
  • 24 g,
  • Fibre
  • 3 g,
  • Sodium
  • 175 mg.

Wilted spinach and warm grapes (trust us, they’re deelish) make a simple and sophisticated side for roasted salmon. It’s possibly the fastest upscale dish you’ll ever make.