Wild Alaskan Salmon with Roasted Beets and Wilted Spinach
Try this dish that is both flavorful and colorful between May and September when wild Alaskan salmon (it is sometimes available fresh at other times of the year and often available frozen off season) is most plentiful.
- Servings: Makes 4 servings
- Prep Time: 15 minutes
- Total time: 20 minutes
Ingredients
- 2 beets peeled and thinly sliced
- 10 green onions cleaned and sliced
- vegetable oil cooking spray
- black pepper to taste
- 1/4 teaspoon salt (1/8 for beets, 1/8 for salmon)
- 6 cups spinach
- 1 pound wild salmon, portioned into 4 pieces
- 1/8 teaspoon salt
Method
- Preheat oven to 375.
- Spray beets and green onions with vegetable oil spray and season with 1/8 teaspoon of salt.
- Roast beets till tender, about 10 minutes.
- Toss spinach with beets and return to oven for one minute just until spinach starts to wilt.
- Salmon: Heat large heavy bottom skillet over medium heat. Bring salmon to room temperature.
- Season salmon with vegetable oil spray and 1/8 teaspoon salt.
- Place salmon in hot pan till browned on one side, about 2 minutes, turn fish over and continue cooking for approximately 2 more minutes till just pink in the middle.
- Place spinach and beets on plate, top with salmon and serve.
Notes
- Round out with a 2 cups of mixed salad with around 100 calories of dressing and 1/2 cup of brown rice or small whole grain roll
Nutrients
- 269 Calories
- 29g Protein
- 24g Carbohydrate
- 8g Dietary Fiber
- 8g Fat
- 1.2g Saturated Fat
- 62mg Cholesterol
- 245mg Calcium
- 375mg Sodium