NUTRITION

SERVINGS

INGREDIENTS

5.75 oz Salmon fillet

0.25 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Dijon mustard

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Fresh baby spinach

1 clove Garlic

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the fresh lemon juice, lemon zest, and Dijon mustard until the mixture is well combined.

• 3

  Heat the extra virgin olive oil in a medium non-stick skillet over medium-high heat until the oil is shimmering.

• 4

  Carefully place the salmon fillet in the pan, skin-side up, and sear for 4 minutes without moving it to develop a golden-brown crust.

• 5

  Flip the fillet over and pour the lemon-mustard sauce into the pan, using a spoon to baste the top of the fish with the liquid.

• 6

  Cook for another 3 minutes until the salmon is just opaque and the sauce has slightly thickened.

• 7

  Remove the salmon from the skillet and set it aside on a plate to rest.

• 8

  Immediately add the minced garlic and baby spinach to the hot skillet, tossing for 60 seconds until the spinach is just wilted.

• 9

  Plate the garlicky spinach and place the salmon fillet on top, drizzling any remaining tangy pan sauce over the fish.