RecipeBaked Salmon with Sautéed Spinach

Nutrition Facts
Amount per Serving
  • Calories: 320
  • Protein: 43 g
  • Total Fat: 13 g
    • Unsaturated Fat: 11 g
    • Saturated Fat: 2 g
  • Cholesterol: 85 mg
  • Total Carbohydrate: 9 g
  • Dietary Fiber: 5 g
  • Total Sugar: 0 g
    • Natural Sugar: 0 g
    • Added Sugar: 0 g
  • Sodium: 310 mg

Not sure what to make for dinner tonight? Try this dish—it’s so simple, yet loaded with flavor and good-for-you nutrients, including omega-3 fats. If you’re not in the mood for salmon, you can substitute cod, halibut, or tilapia instead. Dinner is served!

  • Prep time
  • Total Time
This recipe makes 1 serving
  • • 6 ounces salmon fillet (wild or Alaskan)
  • • 1 teaspoon fresh lemon juice
  • • Salt to taste
  • • Pepper to taste
  • • 1 teaspoon extra virgin olive oil
  • • 1 garlic clove, minced
  • • 4 cups spinach

Preheat oven to 425˚ and position a rack to the top spot. Liberally mist a baking sheet with oil spray. Place salmon skin side down (if skin is intact), mist with olive oil spray and season with lemon juice, salt, pepper and other preferred seasonings. Roast in the oven on the top rack for about 10 to 15 minutes. Set oven to broil and finish under the broiler for a few minutes to crisp the tops, if you’d like them more well done. (A general rule: Cook for about 4 minutes per ½-inch thickness of salmon, or until the internal temperatures reaches 125˚ to 130˚ for medium. Add a few more minutes if you prefer it well done; subtract a few minutes if you want it medium rare.)

Coat a pan with extra virgin olive oil, and warm over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add spinach leaves and sauté until cooked down. Season as desired with preferred seasonings.

Serve optional Lemon-Dill Sauce on top of salmon, if desired.