Roasted Salmon with Sauteed Balsamic Spinach
This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious— what more could you ask for? —Susan Hall, Sparks, MD
Takes: 30 min. • Makes: 4 servings
3 tsp. olive oil, divided 4 salmon fillets (6 oz. each) 11/2 tsp. reduced-sodium seafood seasoning 1/4 tsp. pepper 1 garlic clove, sliced Dash crushed red pepper flakes 10 cups fresh baby spinach (about 10 oz.) 6 small tomatoes, seeded and cut into 1/2-in. pieces 1/2 cup balsamic vinegar
1. Preheat oven to 450°. Rub 1 tsp. oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes.
2. Place remaining oil, garlic and pepper flakes into a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to mediumhigh. Add the spinach; cook and stir
3-4 minutes. Stir in tomatoes; heat through. Divide among serving dishes.
3. In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Remove from heat.
4. To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.
1 SERVING 348 cal., 19g fat (4g sat. fat), 85mg chol., 333mg sod., 12g carb. (9g sugars, 2g fiber), 31g pro.