Salmon Fillets With Spinach For Two Recipes

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SALMON WITH SPINACH & WHITE BEANS



Salmon with Spinach & White Beans image

My husband, Oscar, is a Southerner at heart. This salmon with garlicky beans and spinach won him over at first bite. -Mary Ellen Hofstetter, Brentwood, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

4 salmon fillets (4 ounces each)
2 teaspoons plus 1 tablespoon olive oil, divided
1 teaspoon seafood seasoning
1 garlic clove, minced
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) fresh spinach
Lemon wedges

Steps:

  • Preheat broiler. Rub fillets with 2 teaspoons oil; sprinkle with seafood seasoning. Place on a greased rack of a broiler pan. Broil 5-6 in. from heat 6-8 minutes or until fish just begins to flake easily with a fork., Meanwhile, in a large skillet, heat remaining oil over medium heat. Add garlic; cook 15-30 seconds or until fragrant. Add beans, salt and pepper, stirring to coat beans with garlic oil. Stir in spinach until wilted. Serve salmon with spinach mixture and lemon wedges.

Nutrition Facts : Calories 317 calories, Fat 17g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 577mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

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



Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins image

This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean feel, serve the salmon with couscous tossed with roasted pistachios.

Provided by Bon Appétit Test Kitchen

Categories     Fish     Fruit     Leafy Green     Olive     Vegetable     Sauté     Valentine's Day     High Fiber     Dinner     Dried Fruit     Raisin     Seafood     Salmon     Spinach     Winter     Healthy     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield 2 servings

Number Of Ingredients 8

2 (9-ounce) bags spinach leaves
2 tablespoons olive oil, divided
2 (5-ounce) salmon fillets with skin
1/3 cup chopped shallot (1 very large)
1/3 cup halved pitted Kalamata olives
1/3 cup golden raisins
3 tablespoons balsamic vinegar
1 tablespoon honey

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.

CREAMY GARLIC, LEMON & SPINACH SALMON



Creamy garlic, lemon & spinach salmon image

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

2 sweet potatoes
1 tbsp olive oil or rapeseed oil
2 salmon fillets, skin removed
2 garlic cloves, thinly sliced
170g baby spinach
1 lemon, zested and ½ juiced, ½ thinly sliced
75g mascarpone
5 tbsp milk

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

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

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