Pan-Seared Salmon with Rosemary Butter
Sautéed Spinach
Ingredients
- 6 (6-oz) salmon fillets
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- ¼ cup butter, softened
- 2 tsp Dijon mustard
- ¼ tsp dried crushed rosemary (or use 1 tsp chopped fresh)
- 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
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 3 (10-oz) pkg baby spinach
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook garlic in hot oil in a large skillet over medium heat 30 seconds. Gradually add spinach, 1 pkg at a time, and cook 2 minutes or just until wilted. Stir in salt and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
312
|
74
|
386
|
| Fat (g) | 18 | 5 | 23 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 34 | 3 | 37 |
| Carb (g) | 1 | 5 | 6 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 379 | 302 | 681 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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