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1
Preheat oven to 350F.
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2
Place salmon fillets in a baking dish large enough to hold the salmon in one layer.
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3
In a small saucepan over medium-high heat, bring the cider and honey to a boil and let the mixture bubble steadily until it reduces by half.
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4
Pour the cider over the salmon, then let it sit for 10 minutes.
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5
Set a large skillet with a heat-proof handle over medium-high heat.
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6
Sprinkle the flesh side of the salmon with salt and pepper.
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7
Set the fish in the pan.
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8
Cook for 2 minutes, brushing the top with cider glaze so that the fish begins to caramelize.
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9
Turn the fillets over and brush with the remaining cider glaze.
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10
Add the lemon halves to the skillet.
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11
Transfer the skillet to the oven.
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12
Bake for 6 to 8 minutes or until the salmon flakes easily when tested with the tip of a knife.
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13
While the salmon is cooking, in another large skillet over medium-high heat, melt the butter.
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14
Add the spinach, salt, and pepper.
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15
Cook for 1 minute, or just until the leaves begin to wilt.
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16
Pour the wine over them and continue cooking for 1 to 2 minutes more or until tender.
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17
To serve, drain any excess liquid from the spinach and divide it among 4 plates.
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18
Arrange a piece of salmon on top and garnish with a lemon half.
