Roasted Salmon with Lemon & Herbs

This is a really great, really quick, low carb dinner!

1/2 c extra virgin olive oil
1 onion, sliced
1 leek, trimmed and sliced
juice of 1/2 lemon
2 T chopped fresh parsley
2 T chopped fresh dill
1 pounds salmon fillets
salt and pepper
cooked baby spinach leaves and lemon wedges, to serve

1. Preheat oven to 400(F).  Heat 1 T of the oil in a skillet over medium heat.  Add the onion and leek and cook, stirring, until slightly soft (about 4-5min).
2. Meanwhile, put the remaining oil in a small bowl with the lemon juice and herbs and season with salt and pepper.  Stir together well.  Rinse the fish under cold running water, then pat dry with paper towels.  Arrange the fish in an ovenproof dish.
3. Remove the skillet from the heat and spread the onion and leek over the fish.  Pour the oil mixture over the top, making sure that everything is well coated.  Bake in the preheated oven for about 10 minutes, or until the fish is cooked through.
4. Arrange the cooked spinach on serving plates.  Remove the fish and vegetables from the oven and arrange on top of the spinach.  Serve with the lemon wedges.

I make some variations, including using the frozen salmon fillets from Wegmans (about 4-5).  I use dried parsley and dill if I do not have fresh in the house (I don't like wasting most of a bunch of herbs).  I also found that I can eat it just with the onion and leek mixture and it's amazing, so no extra lemon or spinach involved.  I will openly admit that it's probably healthier to eat with the extra greens!!  :)