» Roasted Salmon and Grapes with Pistachios over Fresh Greens

Ingredients

• 4 wild sockeye or coho salmon fillets, about 5 ounces each
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 1/3 cup dry white wine
• 1 cup green California grapes
• 1/4 cup shelled, unsalted pistachios, coarsely chopped
• 2 tablespoons finely chopped Italian parsley
• 5 ounces baby spinach
• 1/4 red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar