Lemon glazed salmon on a bed of spinach with a side of greens
This moist, flavourful, and flakey baked salmon is what weeknight dinners are all about!
Ingredients
serves 1
For the salmon:
- 1 salmon fillets
- 1/4 tablespoons lemon juice
- 1/4 tablespoon olive oil
- 1/8 tablespoon honey
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
For the spinach:
- 1 cup fresh spinach
- 1/8 tablespoon olive oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
For the greens:
- 120 (4oz) of brussel sprouts
- 1/4 tablespoon olive oil
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
serves 2
For the salmon:
- 2 salmon fillets
- 1/2 tablespoons lemon juice
- 1/2 tablespoon olive oil
- 1/4 tablespoon honey
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the spinach:
- 2 cups fresh spinach
- 1/4 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the greens:
- 240 (8oz) of brussel sprouts
- 1/2 tablespoon olive oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
serves 3
For the salmon:
- 3 salmon fillets
- 3/4 tablespoon lemon juice
- 3/4 tablespoon olive oil
- 1/2 tablespoon honey
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the spinach:
- 3 cups fresh spinach
- 1/2 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the greens:
- 360g (12oz) of brussel sprouts
- 3/4 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Method
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the lemon juice, olive oil, honey, pepper, and garlic powder.
- Place the salmon fillets in a shallow dish and pour the lemon juice mixture over them. Marinate the salmon in the refrigerator for at least 30 minutes, or up to 2 hours.
- Remove the salmon from the marinade and place it on a greased baking sheet. Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
- While the salmon is baking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the spinach and season it with black pepper and garlic powder. Cook the spinach until it is wilted, stirring occasionally.
- Bring a pot of water to boil, then add the brussel sprouts until they are soft and tender. In a separate skillet, heat another tablespoon of olive oil over medium heat. Add the boiled brussel sprouts and season them with black pepper and garlic powder. Cook the greens until they are wilted and tender, stirring occasionally.
- To serve, place a bed of wilted spinach on each plate and top it with a salmon fillet. Serve the greens on the side. Enjoy your lemon glazed salmon on a bed of spinach with a side of greens!
Nutrition Facts
per serving
Calories
502
Carbohydrates
11.8
g
Sugar
10
g
Protein
40.3
g
Fat
33
g
Salt
0.2
g
Potassium
1224
mg
Phosphorus
463
mg
Low
Moderate
High