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| INGREDIENTS |
| Salmon: |
| ½ tsp. |
salt |
| ½ tsp. |
ground cumin |
| ½ tsp. |
ground coriander |
| ¼ tsp. |
paprika |
| ⅛ tsp. |
ground cinnamon |
| ⅛ tsp. |
freshly ground black pepper |
| 1 |
(2¼ lb.) skinless salmon fillet |
| 2 cups |
thinly sliced onion |
| |
nonfat cooking spray |
| Spinach: |
| 1 tsp. |
olive oil |
| 2 |
garlic cloves, minced |
| 2 pkg. |
(6 oz.) fresh baby spinach |
| 1 tsp. |
grated lemon rind |
| ¼ tsp. |
salt |
| 1 tbsp. |
fresh lemon juice |
| SERVE WITH: |
| 2 tbsp. |
freshly chopped cilantro |
| |
lemon wedges |
|
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|
| RECIPE |
Salmon:
-
Preheat oven to 400°F.
-
To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish.
-
Place onion in an 11x7” baking dish coated with cooking spray.
-
Place fish on top of onion.
-
Bake for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Spinach:
- Heat oil in a large nonstick skillet over medium heat.
- Add garlic to pan. Cook for 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 ¼ teaspoon salt.
-
Stir in juice. Remove from heat.
Serve Salmon &
Spinach:
-
Place salmon on a platter.
-
Arrange onions and spinach evenly around salmon.
-
Sprinkle salmon with chopped fresh cilantro.
-
Serve with lemon wedges, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
4.5 oz. salmon, ⅓ c. spinach
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
| |
| Calories |
325 |
|
| Total Fat |
13 g |
|
| Sodium |
472 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
2 g |
|
| Protein |
40 g |
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