Salmon With Spinach And Mustard Recipes

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HONEY LEMON GLAZED SALMON WITH SPINACH SAUTE



Honey Lemon Glazed Salmon with Spinach Saute image

Full of fresh flavors.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 25m

Yield 4

Number Of Ingredients 12

1 lemon
¼ cup honey
1 pound salmon fillets
Freshly ground Spice Islands® Black Pepper Adjustable Grinder
1 ½ teaspoons Mazola® Corn Oil
½ cup thinly sliced red onions
2 cloves garlic, thinly sliced
1 (5 ounce) package fresh baby spinach
¼ cup dry white wine
¼ teaspoon Spice Islands® Crushed Red Pepper
⅛ teaspoon salt
1 tablespoon chopped, toasted pine nuts

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

MUSTARD-GLAZED SALMON



Mustard-Glazed Salmon image

This dish is casual enough for a family dinner and elegant enough to serve to company.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 15m

Number Of Ingredients 6

3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
Chopped fresh dill (optional)

Steps:

  • Preheat the oven to 425 degrees. In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper.
  • Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.

SALMON WITH SPINACH AND MUSTARD



Salmon With Spinach and Mustard image

Recipe is from "You: The Owner's Manual". The author says the body benefit of this recipe is good for your bones. The Omega fatty acids lubricate joints & the spinach has bone-boosting calcium.

Provided by Chef Gina Calina

Categories     Very Low Carbs

Time 34m

Yield 2 serving(s)

Number Of Ingredients 8

2 (4 -5 ounce) salmon fillets
1 tablespoon soy sauce
1/2 tablespoon dry white wine
1/2 tablespoon lemon juice
1/2 tablespoon Dijon mustard
1/2 tablespoon olive oil
fresh spinach, coarsely chopped
1 teaspoon lemon peel, finely shredded (optional)

Steps:

  • Rinse salmon in cold water and pat dry with paper towels.
  • Place salmon in a shallow bowl & top with soy sauce. Let stand 10 minutes.
  • Combine wine,lemon juice, mustard, and oil; set aside.
  • Roast salmon in a 450-degree oven for 16 minutes. It should be a little pink on the inside).
  • Move salmon to a serving plate.
  • Heat spinach in nonstick skillet & cook until it wilts.
  • Pour spinach & sauce over salmon. Enjoy!

Nutrition Facts : Calories 171.8, Fat 7.4, SaturatedFat 1.1, Cholesterol 58.3, Sodium 620.2, Carbohydrate 1.2, Fiber 0.2, Sugar 0.4, Protein 23.5

SALMON FILLETS WITH SPINACH FOR TWO



Salmon Fillets with Spinach for Two image

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

4 ounces frozen chopped spinach, thawed
1 tablespoon unsalted butter
¾ cup chopped fresh mushrooms
¼ cup chopped onion
¼ cup grated Parmesan cheese
3 ounces garden vegetable cream cheese, softened
¼ teaspoon garlic powder
⅛ teaspoon kosher salt, or to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
2 (8 ounce) skinless salmon fillets
ground sea salt to taste
2 slices lemon
1 tablespoon chopped fresh parsley, or to taste

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

SALMON WITH ORANGE-MUSTARD SAUCE



Salmon with Orange-Mustard Sauce image

Cook a full meal in a single dish -- fish and vegetables steamed to perfection in the microwave.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 25m

Number Of Ingredients 7

6 ounces baby spinach, stemmed
8 ounces mushrooms, stems trimmed and thinly sliced
2 scallions, thinly sliced
4 (6 ounces each) skinless salmon fillets
Coarse salt and ground pepper
2 tablespoons Dijon mustard
2 tablespoons fresh orange juice

Steps:

  • In a 9-by-13-inch microwave-safe dish, combine spinach, mushrooms, and scallions. Place salmon fillets on top, and sprinkle with salt and pepper.
  • In a small bowl, stir together mustard and orange juice. Spoon mixture over salmon. Microwave on high for 8 to 10 minutes or until salmon is cooked through and spinach has wilted. Serve salmon over vegetables.

Nutrition Facts : Calories 288 g, Fat 12 g, Fiber 3 g, Protein 38 g

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Top Asked Questions

What is the best way to cook salmon with mustard?
In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each salt and pepper. Put salmon, skin side down, in a baking dish, and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 to 8 minutes. Sprinkle with chopped dill, if desired, and serve.
How to cook salmon and spinach with salmon fillet?
To serve, place the spinach on a plate and top with the fillet. Brush salmon with additional Maille Honey Dijon if you like. Use a large baking sheet big enough to roast the salmon and spinach at once. Add the spinach to the pan about 5-7 minutes before the salmon is done.
What is the best way to cook salmon with celeriac?
Whisk together the mustard, lemon juice, a pinch of sugar, salt, pepper and 1 tbsp olive oil. Grill the salmon for five minutes on each side. Meanwhile, drain the celeriac, reserving 1 tbsp cooking water. Return the celeriac to the pan. Mash until fairly smooth. Add the spinach, stirring occasionally over a low heat, until wilted.
How to cook salmon in the oven with Dijon?
Preheat oven to 425 degrees Fahrenheit. In the meantime, in a small bowl, add the Maille Honey Dijon, minced garlic, fresh minced parsley, and lemon juice. Mixed to combine. Pat the salmon very dry. Season with pepper. Brush olive oil over the top and bottom of fillets. Next, brush half of the mustard mixture over each fillet.

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