Salmon With Lemon-Mint Crust
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- Calories: 364
- Fat: 17g
- Saturated fat: 3g
- Monounsaturated fat: 8g
- Polyunsaturated fat: 5g
- Protein: 36g
- Carbohydrate: 18g
- Fiber: 6g
- Cholesterol: 90mg
- Iron: 5mg
- Sodium: 495mg
- Calcium: 118mg
- 1 small lemon
- 1 1/4 pounds salmon fillet, preferably wild
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 6 garlic cloves, peeled
- 1 slice whole-wheat or multigrain bread
- 1 teaspoon chopped fresh mint or 1/2 teaspoon dried mint flakes
- 2 tablespoons extra-virgin olive oil
- 1/16 teaspoon crushed red pepper
- 16 ounces prewashed baby spinach
- 1. Preheat oven to 450°. Zest lemon. Transfer the zest to a food processor. Cut lemon into 4 wedges; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- 2. Coarsely chop 1 garlic clove and add it to the food processor. Thinly slice remaining garlic and set it aside.
- 3. Tear the bread into chunks and add to the food processor along with mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until coarse crumbs form and transfer to a small bowl. Stir in 1 teaspoon oil and set aside.
- 4. Heat 2 teaspoons oil in ovenproof skillet over medium-high heat. Add salmon, skin-side up. Cook 3 minutes. Turn fish with spatula, pat crumbs over the surface, and transfer pan to the oven. Roast 5 minutes.
- 5. While salmon cooks, heat remaining tablespoon oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes. Sauté 1 minute, until garlic is lightly browned. Add spinach. Stir just until wilted, season with remaining 1/4 teaspoon salt, and toss. Divide among 4 dishes. Divide salmon into 4 portions; place fish on spinach. Serve with lemon wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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