Salmon and spinach—two super-healthy foods—pair well in this quick-and-easy recipe. Serve with French bread or rosemary focaccia.
4 (6-ounce) salmon fillets (about 1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 teaspoon olive oil
1 tablespoon thinly sliced shallots
1 1/2 cups presliced mushrooms
2 cups fresh spinach
1 teaspoon grated lemon rind
1 teaspoon fresh lemon juice
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1/4 teaspoon salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm.
Add oil and shallots to pan; sauté 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1/4 teaspoon salt, rind, and juice. Serve over fish.
We followed this as written & were really pleased with the results. Our first true CL hit in a while. While the kids weren't thrilled with the how lemony the spinach & mushrooms were, the adults loved them.
Tasty, quick, light and flavorful. Versatile dish that was great for weeknight dinner and could be dressed up for a dinner party. 1/4 cup wine at the end of the mushrooms kept them moist. I served it with orzo. Grilling the fish would be excellent too. Lemon was perfect!
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