Salmon is a great source of filling healthy fats. It also happens to be a great fish for newbie cooks to learn the basics of fish cookery since it’s more fatty and less likely to dry out. If you’re not a fan of fish, this is also a great “starter” recipe since orange cuts the smell of salmon.
Ingredients Serves 1
1 6-ounce boneless salmon filet, skin on
1 orange, thinly sliced
2 tablespoons balsamic
2 cups raw spinach
2 garlic clove, chopped
⅛ teaspoon freshly ground black pepper
1 tablespoon capers, well rinsed, under cold running water
Place the salmon in a Ziploc bag along with the orange slices and balsamic. Shake the bag well to coat and refrigerate 4 to 5 hours.
Preheat oven to 400°F. Cover a small 8×8 baking dish with aluminum foil. Add the fish, skin side down and scatter the orange slices on top. Bake uncovered 10 to 12 minutes, until the fish flakes when pressed with a fork and oranges start to brown. Using a spatula, separate the top of the salmon from the skin (the skin will stick to the aluminum foil). Discard the skin.
While the fish is baking prepare the spinach. Coat a large small skillet with cooking spray. Add the spinach, garlic and black pepper. Cook 2 to 3 minutes, stirring often, until the spinach wilts. Sprinkle with the capers and serve immediately with salmon.
Nutritional Stats Per Serving
(Serving size: 1 6-oz salmon fillet, 1 cup spinach)
421 calories, 41g protein, 26g sugars, 43g carbohydrates, 11g fat (2g saturated), 76mg cholesterol, 8g fiber, 394 mg sodium