Pan-Seared Salmon with Citrus Sauce
Wilted Spinach Salad
Ingredients
- 1½ lb salmon fillets
- ½ tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¾ cup fresh orange juice
- 2 Tbsp fresh lemon juice
- 2 Tbsp fresh lime juice
- 2 Tbsp honey
- 1 Tbsp Dijon mustard
Instructions
- Sprinkle fish with paprika, salt, and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until fish flakes with a fork.
- Meanwhile, combine orange juice, lemon juice, lime juice, and honey in a saucepan; boil 10 minutes or until reduced by half. Stir in mustard, and spoon over fish.
Side Dish Ingredients
- 4 cloves garlic, minced
- 1½ cups thinly sliced red onion
- 5½ Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 2 tsp honey
- 1 tsp Dijon mustard
- 1 (10-oz) pkg baby spinach
Side Dish Instructions
- Sauté garlic and onion in 2 Tbsp hot oil in a large skillet over medium-high heat 2 minutes; remove from skillet using a slotted spoon.
- Add 3½ Tbsp oil, vinegar, honey, and mustard to skillet; cook 30 seconds or until bubbling.
- Remove from heat, and add onion mixture and spinach. Toss just until spinach is coated. Season with salt and pepper to taste.
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