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Roasted Salmon with Lemon Relish
- 1/4 cup pine nuts
- 1/4 cup raisins
- Slivered zest and juice of 1 lemon
- 4 skinless salmon fillets (6 ounces each)
- Coarse salt and ground pepper
- 1/4 cup chopped fresh parsley
- 3 tablespoons olive oil
- 5 ounces baby spinach (about 5 cups) loosely packed
Directions:View on PBS Food
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