Monday, October 25, 2010
I had about 10 minutes to find a way to make one piece of salmon for Abe's dinner and use up a bag of spinach that was going bad. Voila! Healthy, easy and very tasty. I looked like a rock star to the husband and little does he know it was a last minute scramble!
I know the recipe calls for one big piece of salmon, but it could easily be used with fillets.
I paired it with asparagus risotto from Trader Joe's.
I got the recipe from Cookinglight.com (along with photo).
Spice-Rubbed Roasted Salmon with Lemon Garlic Spinach
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon paprika
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly ground black pepper
1 (2 1/4-pound) skinless salmon fillet
2 cups thinly sliced onion
1 teaspoon olive oil
2 garlic cloves, minced
2 (6-ounce) packages fresh baby spinach
1 teaspoon grated lemon rind
1/4 teaspoon salt
1 tablespoon fresh lemon juice
Preheat oven to 400°.
To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
Place salmon on a plate. Arrange onions and spinach evenly around salmon