Makes 4 servings. Difficulty
For marinade: 1 cup olive oil 2 Tablespoons lemon zest 1-1/2 Tablespoons Italian parsley, chopped 1-1/2 Tablespoons thyme, chopped 1-1/2 Tablespoons garlic, chopped
Four 6 ounce salmon filets, skinned and boned
For Potatoes: 1-1/2 pounds medium red potatoes Salt and freshly ground black pepper
For Greens: 1 Tablespoon olive oil 8 garlic cloves 1/3 cup pine nuts, toasted 1/3 cup golden raisins 3 Tablespoons port wine 8 cups fresh spinach, stems removed and thoroughly washed
Garnish: 1/2 cup olive oil Zest of 1 lemon
The morning of your dinner or even day before: Place raisins in a small bowl and cover with port wine. Let sit at room temperature to macerate.
In a small container with a lid, combine 1/2 cup olive oil and zest of 1 lemon. Store in refrigerator until you are ready to use.
Make marinade for salmon by combining 1 cup olive oil, lemon zest, parsley, thyme and 1-1/2 tablespoons minced garlic.
Place salmon in a shallow baking dish and cover with 1 cup of marinade. (Reserve remaining marinade in a covered container in refrigerator.) Cover and chill overnight or for at least 1 hour.
One hour before serving time: Preheat oven to 425°F.
Cut potatoes into 1/8" slices (discarding ends).
Butter a rimmed baking sheet. Lay 8-10 potato slices in two rows so that they slightly overlap. Repeat with remaining potatoes making 6 separate beds for salmon. Season potatoes with salt and freshly ground black pepper. Drizzle with 1/2 cup of remaining salmon marinade.
Meanwhile, place remaining 8 garlic cloves (unpeeled) in center of a 8" square of aluminum foil. Drizzle with olive oil and fold up edges of foil to seal.
Place baking sheet of potatoes and foil packet of garlic in oven and bake for 30-35 minutes or until potatoes turn golden brown.
Reduce oven temperature to 400°F.
Remove salmon from refrigerator and let come to room temperature.
Remove salmon from marinade, letting excess oil drain off, but keeping garlic and herbs intact. Place each filet on top of a potato bed and season generously with salt and freshly ground black pepper. Place salmon in oven and bake at 400°F for 15 minutes or until salmon flakes easily with a fork. Remove salmon from oven and tent with aluminum foil.
Squeeze roasted garlic out of skins into a small bowl. Heat a skillet with 1 tablespoon of olive oil over medium heat. Add toasted pine nuts, raisins and roasted garlic; sauté for 1 minute. Add spinach and cook, stirring occasionally, until just wilted, about 2 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, using tongs place spinach in a equal portion rings in center of each serving plate. With a spatula lift potato beds with salmon onto each portion of spinach. Drizzle each portion with lemon oil. Serve immediately.