Baked Salmon with Lemon Spinach Sauce (Serves 8)
- 2 pounds wild Alaskan or Washington salmon, fresh
- 1/2 cup green onion, chopped
- 1 lemon
- 1 cup spinach, fresh, chopped
- 2 teaspoons garlic, chopped
- 1/4 cup lemon juice
- 1 1/2 tablespoons extra virgin olive oil
PREPARATION
- Preheat oven to 350ºF. Rinse fish; pat dry with paper towels. Cut into eight 4-ounce pieces, if necessary.
- Cut 8 square pieces of aluminum foil. Lay each piece of salmon on a piece of foil. Place some green onions (chopped) and 1 lemon slice on each piece of salmon.
- Sprinkle with pepper and salt to taste, being sure to use salt sparingly. Fold the foil around the fish, and fold the edges over to seal. Bake for 1 hour.
- While fish is cooking, make the sauce by chopping spinach and garlic in a food processor. Add lemon juice, and process until blended.
- Slowly add olive oil to spinach mixture until completely blended. Season with salt and pepper to taste.
- Remove fish from oven. Unwrap the foil, remove fish, and place on individual serving plates. Spoon spinach sauce over top.
Serves 8
Prep Time: 20 minutes
Total Time: 1 hour, 20 minutes
Nutrition Facts
Calories: 160
Calores from Fat: 60
Total Fat: 7g
Saturated Fat: 1.5g
Cholesterol: 55mg
Sodium: 60mg
Total Carbohydrate: 2g
Dietary Fiber: less than 1g
Sugars: less than 1g
Protein: 23g
Vitamin A: 10%
Vitamin C: 15%
Calcium: 6%
Iron 4%
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