Spring Salad With Roasted Halibut And Castelvetrano Olives

"Hey there! Our internet's been out all day so tonight we're listening to music and catching up on the New Yorker (not a bad deal, though to be honest I'd love to be watching the Americans right now ). Today's pics are trapped in my camera, so here's a salad I made last week and forgot to post: baby spinach, steamed broccolini, roasted wild halibut (flaked into bite sized pieces), chard + cress microgreens, castelvetrano olives, olive oil, big squeeze of lemon. A yummy one! Hope everyone is having a lovely evening"
-- @urbankitchenapothecary

Recipe Intro From urbankitchenapothecary

Roasted fish is a revelation for those new to cooking seafood. This restaurant-worthy salad has a minimal ingredient list, allowing the flavors to shine. Serve with a cold, dry white wine, such as sauvignon blanc, for the full experience.

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  • Recipe Card
Prep time 15mins
Cook time 15mins
Serves or Makes: 2

Recipe Card


  • 8 ounces wild caught halibut
  • 3 cups baby spinach
  • 1 Broccolini, steamed and cut into bite-sized pieces
  • 8 castelvetrano olives
  • Microgreens, for garnish
  • Lemon, cut into wedges
  • 1 tablespoon olive oil
  • Freshly Cracked Black Pepper and kosher salt


  • Step 1

    Preheat oven to 450F. Place halibut in a baking dish. Drizzle with olive oil and season with salt and pepper. Roast until fish is just cooked through, 10 to 15 minutes. Set aside to rest. When cool enough to handle, flake into bite-sized pieces. 

  • Step 2

    Arrange spinach on 2 large salad plates or bowls. Top with halibut, broccolini, microgreens, and olives. Drizzle with olive oil, season to taste with salt and pepper, and serve with lemon wedges.