Pan-Seared Salmon with Rosemary Butter
Spicy Garlic Spinach
Ingredients
- 6 (6-oz) wild-caught salmon fillets
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup butter
- 2 tsp Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 lemon, cut into wedges
Instructions
- Sprinkle fish with salt and pepper. Cook fish, in batches, 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 butter, mustard, and rosemary. Serve butter and lemon wedges with fish.
Side Dish Ingredients
- 3 cloves garlic, thinly sliced
- 2 Tbsp olive oil
- 2 (10-oz) pkg baby spinach
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ¼ tsp crushed red pepper
Side Dish Instructions
- Cook garlic in hot oil in a large Dutch oven over medium heat 1 minute. Add spinach, in batches, and cook 3 minutes or until wilted, stirring often. Stir in lemon juice, salt, and red pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
312
|
65
|
377
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 34 | 2 | 36 |
| Carb (g) | 1 | 4 | 5 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 379 | 267 | 646 |
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