BUTTERY LEMON-ZEST SALMON WITH SPINACH SALADE AND FRIES
Cooking fish doesn't need to be complicated. This is a simple way to make salmon (boneless, skinless) with no fuss or mess. I use the individually freeze wrapped portions. The sides of salad and potatoes are published in my other recipes. Serve hot. Enjoy!
Provided by DayJahView
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Add zest to melted butter. Coat the rack of a pan with nonstick spray and put about 1/4 inch water in the bottom on the pan making sure it does not touch the top rack. Place frozen salmon on rack and bake for 10 minutes at 350 degrees. Turn salmon over and baste with the buttery zest. Bake three minutes more. Serve with your favorite salad and potato sides. Enjoy!
Nutrition Facts : Calories 187.5, Fat 8.5, SaturatedFat 2.9, Cholesterol 66.3, Sodium 121, Protein 26.2
BUTTERY LEMON SPINACH
A quick yet simple and delectable side dish.
Provided by leila m
Categories Side Dish Vegetables Greens
Time 7m
Yield 6
Number Of Ingredients 4
Steps:
- Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Nutrition Facts : Calories 112 calories, Carbohydrate 4.8 g, Cholesterol 25.4 mg, Fat 10 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 143.5 mg, Sugar 0.6 g
STIR-FRIED SPINACH WITH GARLIC AND LEMON ZEST
This recipe comes from Williams-Sonoma Essentials of Healthful Cooking. According to the intro they gave to the recipe "Spinach is one of the most nutritious vegetables." It went on to say that when it was cooked its nutrients become even more concentrated. It is high in iron, potassium and vitamins A and C; the leaves are rich in leutine and zeaxathin, phytochemicals that protect vision. Besides being healthy it is delicious!
Provided by PaulaG
Categories Spinach
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Carefully rinse the spinach in several changes of water.
- Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.
- Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.
- After about 30 seconds, the garlic should begin to sizzle; immediately stir in the damp spinach and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.
- Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper.
- Serve at once.
LEMON BUTTER SALMON
This lip-smacking Lemon Butter Salmon from Karla Seville of Waynesboro, Pennsylvania makes for an easy, breezy supper to serve family or friends out on the patio some warm night. As an extra-special touch, you might add a 4-ounce package of salad shrimp to the remaining lemon butter, then spoon over the salmon before serving.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.
Nutrition Facts : Calories 479 calories, Fat 37g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.
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
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.
SALMON & FETA WILTED SPINACH SALAD
My friend mentioned a Turkish salmon and couscous dish that sounded fantastic, so I started experimenting. I prefer this salad warm, but it's also tasty served cold. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Place salmon on a foil-lined baking sheet, skin side down. Sprinkle with lemon juice and Greek seasoning. Bake until fish just begins to flake easily with a fork, 15-18 minutes., Meanwhile, in a small saucepan, combine quinoa, broth and oil; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and quinoa is tender, 12-15 minutes., To serve, break salmon into 1-in. pieces using a fork. Place spinach, tomatoes, quinoa and salmon in a large bowl. Add cheese, herbs and pepper; toss gently to combine. Serve with lemon wedges.
Nutrition Facts : Calories 427 calories, Fat 18g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 773mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 6g fiber), Protein 32g protein. Diabetic Exchanges
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