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

Katherine Cobbs
Recipe by Cooking Light May 2004

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Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.

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  • Preheat oven to 500°.

  • 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.

  • 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.

Nutrition Facts

272 calories; calories from fat 42%; fat 12.6g; saturated fat 2.7g; mono fat 4.8g; poly fat 3.9g; protein 31.8g; carbohydrates 8.6g; fiber 4.1g; cholesterol 65mg; iron 4.5mg; sodium 807mg; calcium 161mg.