This is the tastiest fish dish to come out of my kitchen in a long while. It couldn't be simpler or quicker in preparation. It is big on flavor, short on ingredients, and so, so good for you. Assuming you have your salmon thawed (if you are using frozen, as I always do. Trader Joe's Wild Sockeye Salmon for-evah!), you will have dinner on the table in thirty minutes. What's not to love about that?
Salmon with Spinach
-adapted from geniuskitchen.com
-4 salmon fillets (1-1.5 lbs total)
-2 T soy sauce
-2 T lemon juice (only from a real lemon, please)
-2 T dijon mustard
-1 T water
-1 T white wine vinegar
-2 T olive oil
-2 bags of fresh baby spinach (or one large Costco-sized box)
Preheat your oven to 450 degrees. Place your salmon fillets on a foil-lined baking sheet. Drizzle each fillet with 1/2 T. soy sauce. Let sit 10 minutes. Meanwhile, whisk together mustard, olive oil, lemon juice, water, white wine vinegar, and a pinch of salt. Set aside. Roast the salmon for 15-20 minutes, or until cooked through. Heat a large, deep skillet over medium high heat and add about 1-2 T of oil (I use avocado for my high-heat cooking). Saute spinach (adding a little at a time so you don't make a mess all over your stove like I did) just until wilted. Remove from heat. Add about 1/3 of the sauce to the spinach and toss well to coat. To serve, place salmon on a bed of rice, quinoa, or cauliflower rice* (my choice), top with spinach, and drizzle extra sauce over the top. This is just divine. Enjoy!
*I am obsessed with cauliflower rice these days. To be honest, I think frozen cauliflower rice is much better than the fresh pre-riced cauliflower you find in the produce section. It is texturally superior, in my humble opinion. Trader Joe's is my favorite, but Green Giant also makes a very good frozen cauliflower rice (and they have a delicious riced broccoli and cauliflower blend). Saute it in a a bit of oil (from frozen) with plenty of salt and pepper until hot and golden, then stir in a bit of butter for richness and a squeeze of lemon.