• Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
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  • 4 - 6 ounces salmon fillets, with skin
  • Alessi Sea Salt and Black Peppercorns, freshly ground to taste
  • 1/3 cup Vigo Extra Virgin Olive Oil
  • 2 green onions, chopped
  • 3 tablespoons Vigo Nonpareilles Capers, drained
  • 12-15 grape tomatoes, sliced in half
  • 1 cup spinach, torn into pieces
  • 2 tablespoons Alessi Pine Nuts
  • 1/2 cup Vigo Feta Cheese, crumbled
  • 2 teaspoons fresh Thyme, chopped


  1. Preheat oven to 450 degrees.
  2. Place fish skin side down on a baking sheet lined with parchment paper. Season with salt and pepper, set aside.
  3. In a small bowl, mix together olive oil, green onions and capers. Spread mixture over salmon fillets.
  4. Surround salmon with tomatoes and drizzle a bit more olive oil.
  5. Place salmon in oven and cook until thickest part of salmon reaches 130 degrees, about 15 minutes.
  6. Add spinach, pine nuts, feta and thyme to salmon fillets and return to oven for another 2 minutes.
  7. Serve.