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
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
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 PASTA
A fresh, healthy pasta dish that's ready in a flash. A handful of punchy ingredients make for a colourful supper that's high in folate, fibre, iron and omega-3
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 4
Steps:
- Cook the pasta following pack instructions. Fry the salmon for 4-6 mins with the tomatoes in their oil. Flake the fish in the pan, then add the drained pasta and the spinach. Stir for 1-2 mins until the spinach is wilted and everything is coated.
Nutrition Facts : Calories 811 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 96 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 48 grams protein, Sodium 0.4 milligram of sodium
SALMON FILLETS WITH SPINACH FOR TWO
Frozen spinach and garden vegetable cream cheese combine with salmon fillets! This is easy to double, if you need 4 servings. Created for a regular oven, this recipe is easily prepared in an air fryer by reducing the temperature by 25 degrees and reducing the time by five minutes. Be sure to monitor for doneness, because overcooking will dry out the salmon.
Provided by Bibi
Time 35m
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9x11-inch baking pan with foil.
- Press as much liquid from the thawed spinach as possible using clean dish towels or paper towels and place in a medium mixing bowl.
- Melt butter in a small, nonstick skillet over medium heat. Stir in mushrooms and onions and cook, stirring occasionally, until the onions begin to turn clear, about 4 minutes. Add cooked mushrooms and onions to spinach with Parmesan cheese, garden vegetable cream cheese, and garlic powder. Stir until well combined and add kosher salt and pepper. Set aside.
- Combine olive oil and lemon juice in a small bowl.
- Pat salmon fillets dry and brush both sides with the combined olive oil and lemon juice. Place fillets in the foil-lined pan and sprinkle with ground sea salt. Divide spinach mixture evenly between the two fillets.
- Bake in the preheated oven until the salmon flakes easily with a fork, 15 to 19 minutes. Garnish with lemon slices and fresh parsley.
Nutrition Facts : Calories 562.6 calories, Carbohydrate 11 g, Cholesterol 154.3 mg, Fat 34.6 g, Fiber 3 g, Protein 49.9 g, SaturatedFat 16.5 g, Sodium 555.6 mg, Sugar 3.5 g
SPINACH AND SALMON BRUSCHETTA
NNNummy! After reading through several bruschetta recipes, I really wanted to try one of my own. I served these guys with a side of rice, but you could also try a salad or pasta. I always have left-overs, so feel free to tweak this one.
Provided by surfaliensurf
Categories Rice
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450.
- Lightly spray a shallow baking dish and set aside.
- Rinse fillets and pat dry.
- Season skinless side of salmon with lemon pepper. Arrange fillets in baking dish. Drizzle with the soy sauce and top with orange slices.
- Bake, covered, for 8 to 12 minutes or until fish flakes easily with a fork.
- Meanwhile, rice, chicken broth/bullion, water, and garlic to boil. Add broccoli and cook, covered, about 3 minutes or until it is crisp-tender.
- Pull salmon out and set aside.
- Toast bread in oven until light brown. Smear on a good helping of the spinach dip. Top with some of the salmon, flaked. Sprinkle with chives.
- Serve with a side of the rice.
- Enjoy!
Nutrition Facts : Calories 643.9, Fat 12.6, SaturatedFat 2.1, Cholesterol 165.4, Sodium 503.5, Carbohydrate 57.3, Fiber 2.7, Sugar 4.3, Protein 71.2
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