Citrus Salmon with Garlicky Greens

Randy Mayor; Lydia DeGaris-Pursell

Serve with mashed red-skin potatoes or orzo tossed with olive oil.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 42%
  • Fat: 12.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 3.9g
  • Protein: 31.8g
  • Carbohydrate: 8.6g
  • Fiber: 4.1g
  • Cholesterol: 65mg
  • Iron: 4.5mg
  • Sodium: 807mg
  • Calcium: 161mg

Ingredients

  • 2 teaspoons grated orange rind
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/4 cup low-sodium soy sauce
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 2 teaspoons vegetable oil
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon salt
  • 2 (10-ounce) packages fresh spinach (about 20 cups)
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons green onions, thinly sliced (optional)

Preparation

  1. Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.
  2. Preheat oven to 500°.
  3. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray; cook at 500° for 13 minutes or until fish flakes easily when tested with a fork.
  4. Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and one package of spinach; sauté 1 minute or until spinach wilts. Add remaining spinach, and cook 2 minutes or until the spinach wilts, stirring frequently. Remove from heat; toss with rice vinegar. Arrange 2/3 cup spinach mixture on each of 4 plates; add 1 salmon fillet. Garnish with onions, if desired.
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