Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 4

Salmon and spinach—two super-healthy foods—pair well in this quick-and-easy recipe. Serve with French bread or rosemary focaccia.

Recipe by Cooking Light June 2002

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Recipe Summary

Yield:
4 servings (serving size: 1 fillet and 1/4 cup spinach mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

298 calories; calories from fat 43%; fat 14.4g; saturated fat 3.3g; mono fat 6.5g; poly fat 3.3g; protein 37.8g; carbohydrates 2.8g; fiber 0.7g; cholesterol 87mg; iron 1.7mg; sodium 394mg; calcium 52mg.
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