Roasted Cherries with Salmon

1/2 pound about 1 1/4 cups cherries, pitted and halved

2 tablespoons lime juice divided

2 teaspoons honey

1 teaspoon chopped sage

6 ounces salmon fillet cut in half

2 tablespoons extra-virgin olive oil

2 cloves garlic minced

1/2 pound spinach thoroughly washed

Salt and freshly ground black pepper

 

Arrange one rack about 8 inches from the heating element and another around 4 inches away. Preheat broiler. (My broiler is 550 degrees) In a large bowl, toss together cherries, 1 tablespoon lime juice, honey and sage. Arrange salmon skin-side down on a large foil-lined baking sheet. Scatter cherry mixture around salmon and broil until salmon is just cooked through and cherries are juicy and caramelized, 5 to 6 minutes. Move pan to upper rack in oven for one more minute to brown salmon. Remove from oven. Heat a skillet over medium heat. Add oil and garlic. Sauté garlic in oil for 2 minutes. Add spinach to the pan and turn leaves in warm oil until they wilt. Season the wilted spinach with salt and pepper. Transfer half the spinach to each plate and top with salmon. Drizzle remaining tablespoon of lime juice over cherries and place on salmon and spinach. Serve while hot.