NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

0.5 tbsp Olive oil

2 cup Fresh spinach

1 clove Garlic

2 tbsp Full-fat coconut milk

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Ground nutmeg

PREPARATION

• 1

  Pat the salmon fillet completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 2

  Heat the olive oil in a medium stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

• 3

  Carefully place the salmon skin-side down in the pan and sear for 4 to 5 minutes without moving it to ensure the skin becomes crispy.

• 4

  Flip the salmon and cook for an additional 2 to 3 minutes until the flesh is golden and just cooked through, then remove the fish from the pan and set aside.

• 5

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned.

• 6

  Add the fresh spinach to the skillet in batches, tossing frequently until all leaves are wilted.

• 7

  Stir in the full-fat coconut milk, lemon juice, and ground nutmeg, simmering for 1 minute until the sauce thickens and coats the spinach.

• 8

  Transfer the creamy spinach to a plate and top with the pan-seared salmon fillet to serve.