Name: Tuscan salmon with extra spinach
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, skin-on, patted dry; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 cup nonfat cottage cheese; 2 cloves garlic, minced; 1 1/2 tbsp sun-dried tomatoes in oil, drained and chopped; 5 oz fresh spinach, roughly chopped; 1 tsp extra virgin olive oil; 1 tsp lemon juice

Ingredients

9 items

5 oz Atlantic salmon fillet, skin-on, patted dry
¾ tsp salt
½ tsp black pepper
½ cup nonfat cottage cheese
2 cloves garlic, minced
1½ tbsp sun-dried tomatoes in oil, drained and chopped
5 oz fresh spinach, roughly chopped
1 tsp extra virgin olive oil
1 tsp lemon juice

Instructions

Prep 20 min · Cook 10 min

Place the cottage cheese, lemon juice, half the minced garlic, and a quarter of the salt in a blender. Blend for 1 minute until completely smooth and creamy.
Season the salmon fillet with half of the remaining salt and all of the black pepper. For a 1-inch-thick fillet, heat olive oil in a 12-inch skillet over medium-high heat. Place the salmon skin-side down and cook for 4 minutes until the skin is crisp. Flip and cook for 3 minutes more until the fish reaches 145°F. If the fillet is thinner than 3/4 inch, cook the skin side for 3 minutes and the flesh side for 1 to 2 minutes. Remove the salmon and rest on a plate skin-side up.
In the same skillet, reduce the heat to medium. Add the remaining garlic and the sun-dried tomatoes. Cook for 1 minute until fragrant. Add the spinach and the remaining salt. Cook for 3 to 4 minutes until the spinach is fully wilted and the moisture has mostly evaporated.
Turn the heat to low. Pour the blended cottage cheese sauce into the skillet with the spinach. Toss gently for 1 minute until the sauce is warm but not boiling. Transfer the spinach and sauce mixture to a plate. Place the salmon on top, skin-side up to keep it crisp.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes