Here is a simple tasty and healthy dinner that will be ready in less than 30 minutes!
Ingredients for sauteed salmon
2 salmon fresh or defrosted filets
1 lemon, sliced half of the lemon into thin cross cuts reserve the other 1/2 of the lemon for squeezing over the fish
3/4 teaspoon dill dry spice
2 tablespoons olive oil
Salt and pepper to taste
Ingredients for sautéed spinach
1 bunch fresh baby spinach, remove stems if you like
1 – 1/2 tablespoons olive oil
1 clove garlic, finely minced
1/3 cup dry white wine
salt and pepper to taste
1 cup low sodium chicken or vegetable broth
For the Salmon:
Pat the salmon filets dry with paper towels and season with salt and pepper. Place oil in a sautee’ pan over medium heat until oil is warmed through but not smoking. Add the filets. After approximately 4 minutes, squeeze lemon juice over the filets. Remove any seeds that fall into the pan. Turn the filets after 4-5 minutes. Filets are ready to turn when a spatula slides easily under the filet. Squeeze additional lemon juice over the filets then sprinkle with dill. Continue to sautee’ on the other side for another 4-5 minutes.
Fish is fully cooked when the filet resists slightly to pressure when pressed with your index finger and the center of the salmon has lost its bright shiny dark color.
For the spinach dish:
In a large saucepan over medium-low heat, sautee’ garlic in the olive oil, stirring frequently for 1 minute.
Add wine and continue stirring over medium-high heat until wine evaporates. Add the broth and continue to stir mixture over medium heat until the liquid is nearly evaporated (approximately 3 minutes).
Add spinach all at once. Stir and toss the mixture in the pan for approximately 2 minutes or when the spinach is just slightly wilted but still bright green in color. Turn the heat off. Season with salt and pepper.