CREAMY GARLIC, LEMON & SPINACH SALMON
Cook our 20-minute salmon supper for two and serve with sweet potato mash. It takes just a handful of ingredients to make and delivers two of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
- Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
- Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
- Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.
Nutrition Facts : Calories 721 calories, Fat 44 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.5 milligram of sodium
BALSAMIC-SALMON SPINACH SALAD
This spinach salad is really healthy and super fast. It's an absolute cinch to make after a long workday. -Karen Schlyter, Calgary, Alberta
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Drizzle salmon with 1 tablespoon vinaigrette. Place on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Cut salmon into 2 pieces., Meanwhile, in a large bowl, toss spinach with remaining vinaigrette. Divide between 2 plates. Top with the salmon, avocado, walnuts, sunflower kernels and cranberries.
Nutrition Facts : Calories 265 calories, Fat 18g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 261mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES
This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon--leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.
Provided by Bibi
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
- Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
- Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
- Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
- Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
- Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.
Nutrition Facts : Calories 454 calories, Carbohydrate 13.5 g, Cholesterol 76 mg, Fat 31.2 g, Fiber 3.8 g, Protein 30.5 g, SaturatedFat 5.1 g, Sodium 393.6 mg, Sugar 7.9 g
SALMON, STEAMED SPINACH, AND A LEMON SALAD
Steps:
- Brush the salmon on both sides with olive oil, then season with salt. Get a nonstick frying pan hot. Place the fish, skin side down, in the pan and cook over medium heat for four or five minutes, until the skin has crisped. Turn, cover with a lid, and cook for a further five minutes or so, until the fish is lightly cooked through to the center.
- Meanwhile, make the salad by cutting away the skin and white pith from the lemons with a sharp knife and slicing the lemons thinly. Put them into a bowl with the sugar, olive oil, and a good handful of parsley leaves, left whole. Add the capers and toss the salad gently. Let sit for a few minutes, during which time the sharpness of the lemon will mellow a little.
- Wash the spinach thoroughly, then steam in a lidded pan for a minute or two, until tender. Drain.
- Put the lemon salad and the spinach on warm plates and slide on the salmon.
SEARED SALMON ON BABY SPINACH
Categories Milk/Cream Fish Leafy Green Low Carb Quick & Easy Salmon Spinach White Wine Spring Tarragon Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Sprinkle salmon with salt and pepper. Melt 1 tablespoon butter in medium skillet over medium-high heat. Add salmon; sauté until just opaque in center, about 4 minutes per side. Transfer to plate.
- Melt 1/2 tablespoon butter in same skillet. Add half of shallots and half of tarragon; sauté 30 seconds. Increase heat to high; add half of spinach and toss 30 seconds. Add remaining spinach; toss until wilted. Divide between plates.
- Melt remaining 1/2 tablespoon butter in same skillet over medium-high heat. Add remaining shallots and tarragon; sauté 30 seconds. Add wine and cream and boil until sauce is thick enough to coat spoon, about 3 minutes. Season with salt and pepper. Return salmon to skillet; simmer 1 minute. Arrange salmon with sauce atop spinach.
SALMON & SPINACH WITH TARTARE CREAM
Ever-versatile salmon is as popular on our shopping lists as chicken. Make the most of it with this impressive recipe
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 8
Steps:
- Heat the oil in a pan, season the salmon on both sides, then fry for 4 mins each side until golden and the flesh flakes easily. Leave to rest on a plate while you cook the spinach.
- Tip the leaves into the hot pan, season well, then cover and leave to wilt for 1 min, stirring once or twice. Spoon the spinach onto plates, then top with the salmon. Gently heat the crème fraîche in the pan with a squeeze of the lemon juice, the capers and parsley, then season to taste. Be careful not to let it boil. Spoon the sauce over the fish, then serve with lemon wedges.
Nutrition Facts : Calories 321 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.77 milligram of sodium
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by AZPARZYCH
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE
Full of fresh flavors.
Provided by Mazola
Categories Trusted Brands: Recipes and Tips Mazola®
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
- Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 335 calories, Carbohydrate 24.5 g, Cholesterol 67 mg, Fat 15.4 g, Fiber 2.6 g, Protein 24.8 g, SaturatedFat 2.9 g, Sodium 171 mg, Sugar 18.4 g
SPINACH SALAD WITH SALMON
A great salad can keep you going for hours -- the key is to include enough protein-rich ingredients, such as salmon, goat cheese, and nuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat broiler, with rack set 4 inches from heat. Place salmon on a foil-lined rimmed baking sheet; season with salt and pepper. Broil, without turning, until opaque throughout, 7 to 9 minutes. Let cool briefly, then flake.
- Divide spinach and tomatoes among serving plates. Top with salmon, goat cheese, and pecans, and drizzle with vinaigrette.
Nutrition Facts : Calories 476 g, Fat 29 g, Fiber 4 g, Protein 41 g
STEAMED SPINACH WITH LEMON
Steamed spinach, cooked in mere minutes, is tossed with heart-healthy olive oil in this easy side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Fill a medium saucepan with 2 inches of water, and fit with a steamer insert. Bring to a boil. Add spinach. Reduce to a simmer. Cover, and steam until spinach has wilted, about 2 minutes.
- Transfer to a serving bowl. Toss with oil, lemon juice, and salt. Garnish with lemon. Serve immediately.
Nutrition Facts : Calories 45 g, Fat 4 g, Fiber 1 g, Protein 2 g, Sodium 86 g
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