I have an almost 2lb fillet of salmon. Plan to roast it with a smear of crushed garlic, salt, olive oil, and fresh basil.
We have spinach too. I was going to just sautee the spinach but do you think it would work to layer the spinach on a baking sheet. Drizzle with some of the garlic/basil sauce, lay down the fillet (skin side down) and then drizzle the fish with more garlic/basil? Or will I end up with flabby skin and oddly steamed spinach that has a greasy feel?
We don't have outdoor space so no grilling but we've been roasting lots of fish lately, so if you have no thoughts on the spinach experiment but want to offer a great baked/roasted fish recipe here ... would love that too! (We are not opposed to pan seared but avoid it for salmon and other fishes that tend to leave behind a strong fish aroma for a day or two)