Roasted Red Pepper Salmon with Spinach

Sauce:
1. Pour Roasted Red Pepper and Tomato Soup into a medium saucepan.
2. Reduce over medium heat, stirring occasionally for 10-20 minutes until it thickens and only 1 cup remains.
3. Set sauce aside.

Salmon:
1. Turn oven on to 500°F.
2. Leave the skin on the fish; rinse and pat dry with paper towel.
3. Place fish skin side down on a metal baking sheet.
4. Rub fillets liberally with olive oil, then sprinkle with salt.
5. Once oven temperature has reached 500°, reduce to 275°, then immediately put sheet with salmon on lowest rack.
6. Roast salmon 8 to 13 minutes; 2 to 3 minutes before salmon is done, add all the spinach to the baking sheet in the oven to wilt.

Assembling the dish:
1. When the salmon/spinach is done, place ¼ cup of the red pepper tomato sauce in the center of each plate.
2. Place salmon on top of sauce, then distribute spinach around the salmon and sauce.
3. Serve.