Roasted Red Pepper Salmon With Spinach

• 4 (4 ounce) salmon filets, skin on
• 2 tablespoons olive oil
• 1/2 teaspoon celtic sea salt
• 2 cups Pacific Foods Organic Roasted Red Pepper and Tomato Soup
• 5 ounces baby spinach

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
4. Turn oven on to 500u0b0
5. Leave the skin on the fish; rinse and pat dry with paper towel
6. Place fish skin side down on a metal baking sheet
7. Rub fillets liberally with olive oil, then sprinkle with salt
8. Once oven temperature has reached 500u0b0, reduce to 275u0b0, then immediately put sheet with salmon on lowest rack
9. 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
10. When the salmon/spinach is done, place 1/4 cup of the red pepper tomato sauce in the center of each plate
11. Place salmon on top of sauce, then distribute spinach around the salmon and sauce
12. Serve

salmon filets, olive oil, celtic sea salt, red pepper, baby spinach

Taken from food52.com/recipes/6982-roasted-red-pepper-salmon-with-spinach (may not work)