Baked Salmon with Spinach and Strawberry Salsa
Serves 4
Time 20 min
A bright mixture of strawberries, kiwi and cucumber pairs nicely with the rich flavor of salmon.
Special Diets:
Ingredients
- 4 (3.0-ounce) boneless, skinless salmon fillets
- 1 teaspoon lemon zest
- 1 pound strawberries, diced
- 2 kiwi, peeled and diced
- 1 cucumber, diced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice, divided
- 1 pound baby spinach leaves, rinsed but not dried
Method
Preheat the oven to 350°F.
Place salmon on a baking sheet and sprinkle with lemon zest.
Bake 15 to 18 minutes or until cooked through.
Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon lemon juice in a medium bowl and toss until combined. Set aside.
Heat a large, high-sided skillet over medium heat.
Add spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally.
Stir in remaining lemon juice.
Divide spinach among plates.
Top with salmon and salsa and serve.
Nutritional Info:
Per serving: 240 calories (50 from fat), 6g total fat, 1g saturated fat, 45mg cholesterol, 220mg sodium, 29g carbohydrates (9g dietary fiber, 10g sugar), 21g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 (3.0-ounce) boneless, skinless salmon fillets
- 1 teaspoon lemon zest
- 1 pound strawberries, diced
- 2 kiwi, peeled and diced
- 1 cucumber, diced
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon juice, divided
- 1 pound baby spinach leaves, rinsed but not dried