NUTRITION

SERVINGS

INGREDIENTS

7 oz Salmon fillet

2 cups Baby spinach

1 cup Cucumber

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Place the salmon in the pan skin-side down and press gently; sear for 4 to 5 minutes until the skin is golden and crispy.

• 4

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the internal temperature reaches 145°F.

• 5

  Remove the salmon from the pan and set aside; in the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.

• 6

  Add the baby spinach to the skillet and toss until just wilted, then remove from heat.

• 7

  In a small bowl, toss the sliced cucumbers with the lemon juice, chopped fresh dill, and the remaining salt and pepper.

• 8

  Plate the wilted spinach, top with the pan-seared salmon, and serve the refreshing cucumber salad on the side.