Roasted Red Pepper Salmon With Spinach

Instructions

1. Pour Roasted Red Pepper and Tomato Soup into a medium saucepan
2. Reduce over medium heat, stirring occasionally for 10-20 minutes until thickens and only 1 cup remains
3. Set sauce aside

1. Turn oven on to 500°
2. Leave the skin on the fish; rinse and pat dry with paper towel
3. Place fish skin side down on a metal baking sheet
4. Rub fillets liberally with olive oil, then sprinkle with salt
5. Once oven temperature has reached 500°, reduce to 275°, then immediately put sheet with salmon on lowest rack
6. Roast salmon 8 to 13 minutes; 2 to 3 minutes before salmon is done add all the spinach to baking sheet in oven to wilt

1. When the salmon/spinach is done, place ¼ cup of the red pepper tomato sauce in the center of each plate
2. Place salmon on top of sauce, then distribute spinach around the salmon and sauce
3. Serve