1/2 cup apple cider (not hard cider)
1 1/4 tablespoons honey
4 skinless salmon fillets (6 ounces each)
Salt and pepper, to taste
2 lemons halved
1 tablespoon butter
12 ounces fresh baby spinach
1 1/4 tablespoons white cooking wine
Preheat oven to 350 F. In a small saucepan bring the honey and cider to a boil over medium-high heat. Continue to boil until half the mixture has evaporated. Put the salmon in a large baking dish in one layer, skinned side up. Drizzle the honey cider mixture over the salmon and let set for 10 minutes.
Heat a large oven proof skillet on the stove over medium-high heat. Salt and pepper the flesh side of the salmon and place into the pan (flesh side down). Brush the top with the honey cider glaze until the fish begins to caramelize (approximately 2 minutes). Flip the fish over and drizzle with the rest of the glaze and add the lemon halves, cut side down.
Place in the oven and bake for 7 minutes or until the salmon flakes easily. To prepare spinach, melt butter in another large skillet over medium heat. When the butter is melted add salt, pepper and spinach. When the leaves begin to wilt, add the wine and cook for 2 minutes. Drain spinach.
Arrange on 4 plates with the spinach on the bottom, salmon on top garnished with a lemon half on the side.