Salmon Fillets With Spinach For Two Recipes

CREAMY GARLIC, LEMON & SPINACH SALMON

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.

SALMON FILLETS WITH SPINACH FOR TWO

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.

BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS

Steps:

• Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
• Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
• Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
• Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.

SALMON WITH SPINACH SAUCE

Steps:

• In a small bowl, combine spinach, mayonnaise, mustard, lemon juice and garlic salt; cover and refrigerate until serving., Place trivet insert and 1 cup water in a 3- or 6-qt. electric pressure cooker. Place salmon on trivet; sprinkle with lemon pepper and top with lemon slices. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. A thermometer inserted in fish should read at least 145°., Discard lemon slices. Serve salmon with spinach sauce.

SALMON MEAL PREP FOR TWO RECIPE BY TASTY

Steps:

• In a square baking dish, combine the soy sauce, balsamic vinegar, oil, and garlic, and whisk to combine.
• Put 2 of the salmon fillets in the soy and balsamic mixture, making sure all sides are coated.
• Transfer to the refrigerator, marinading for 30 minutes to 2 hours.
• Preheat oven to 450˚F (230˚C).
• In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and pepper.
• Evenly coat the remaining 2 salmon filets with the spice rub.
• Place the salmon and vegetables on a parchment paper-lined baking tray.
• Drizzle olive oil and sprinkle salt and pepper to taste over the vegetables.
• Bake for 11 minutes per inch (2.5 cm) of salmon thickness.
• Divide the salmon and vegetables into 4 containers, mix and matching the vegetables to your liking.
• Refrigerate for up to 3 days.
• Enjoy!

OVEN-ROASTED SALMON FOR TWO

Steps:

• Heat oven to 400°F.
• Mix mayo, mustard and dill until blended. Place fish in shallow ovenproof dish; drizzle with lemon juice. Spread with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 14 min. or until fish flakes easily with fork. Meanwhile, cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Drain pasta mixture in colander, reserving 2 Tbsp. of the cooking water. Heat oil in same saucepan on medium heat. Add garlic; cook and stir 1 min. Add pasta mixture and reserved cooking water; toss to coat. Top with cheese. Serve with fish.

MEDITERRANEAN SALMON FOR TWO

Steps:

• Heat oven to 400ºF.
• Place fish in shallow baking dish; drizzle with 3 Tbsp. dressing. Bake 10 to 12 min. or until fish flakes easily with fork.
• Meanwhile, heat remaining dressing in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in spinach; cover. Cook 2 min.; uncover. Cook 30 sec. or just until spinach is wilted, turning frequently with tongs.
• Place spinach on 2 serving plates; sprinkle evenly with 2 tsp. cheese. Top with fish and dressing from baking dish. Sprinkle with remaining cheese.

SPICED SALMON WITH SAUTEED GARLIC SPINACH

Steps:

• Heat the butter in a large saucepan. Once melted, add the garlic, then the spinach, stirring well.
• Mix in the lemon juice, season with the nutmeg, salt and freshly ground pepper. Cover the pan and turn off the heat.
• Set aside for 5 minutes until the spinach is slightly wilted.
• Meanwhile, preheat the broiler. Season the salmon fillets with the mace, black pepper and sea-salt.
• Place the salmon on the hot broiler and broil for 2 minutes, without moving.
• Turn the salmon fillets over and cook for a further 2 minutes, until a white residue appears around the edge of the salmon. Once this appears, remove the salmon and rest for 1 minute.
• Squeeze the lemon juice over the salmon just before serving. Serve the salmon with the spinach.