Roasted Sal­mon with Sauteed Bal­samic Spinach

Simple & Delicious - - ON THE MENU -

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.

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