Pan-Seared Salmon with Wilted Spinach

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute
  • Yield: 4 servings


4 5 oz. salmon fillets, 1 1/4 lbs. total
2 6 oz. bags baby spinach leaves
2tablespoons no trans fat margarine
1/2teaspoon crushed red pepper flakes
1/2teaspoon garlic, crushed
1/4cup brown sugar
1/2cup lime juice
1/4cup reduced soy sauce
1teaspoon corn starch dissolved in 1 Tbsp. cold water
1tablespoon olive oil


  1. Preheat oven to 400 degrees F.
  2. Heat 1 tablespoon margarine over medium heat in sauté pan.
  3. Add crushed red pepper and garlic.  Sauté for 1 minute.
  4. Add sugar and whisk until melted and bubbly, about 1 minute.
  5. Add lime juice and soy sauce.  Increase heat and boil until reduced to about 1/2 cup.
  6. Add cornstarch (dissolved in water); boil until thick, about 1-2 minutes.  Set aside.
  7. Heat olive oil over medium-high heat in a sauté pan until hot.  When oil is ready, add salmon fillets and cook until golden brown, about 2 minutes on each side.
  8. Transfer to parchment-covered baking sheet.  Spoon 1 Tbsp. sauce on each fillet.  Roast in oven for 5 minutes.
  9. Add remaining 1 tablespoon margarine to another large sauté pan.  Add spinach and toss until wilted, about 2 minutes.  Season with salt and pepper.
  10. To serve, place wilted spinach on platter and top with roasted salmon fillets.

Courtesy of Paulette Lambert, RD, of the California Health & Longevity Institute

Nutritional Info *per serving

  • Calories 325
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