pan-fried salmon with baby spinach
PREPARATION: 10 MINUTES, COOKING: 5 MINUTES
10 ounces (300 g) tagliatelle
1 cup (100 g) baby spinach leaves
20 fresh basil leaves
2 tablespoons (30 ml) olive oil
1 pound (500 g) skinless salmon fillet, cut in 11/2 inch (4 cm) pieces
1/4 cup (40 g) pimento-stuffed green olives, halved
grated zest and juice of 1 lemon
2 scallions, finely chopped
1 cup (250 g) cherry tomatoes, halved
1 Cook the tagliatelle in a large saucepan of boiling water for 10 minutes, or until al dente.
2 Meanwhile, divide the spinach among four plates and sprinkle each portion with five basil leaves.
3 Heat the oil in a large frying pan over high heat. Add the salmon pieces and cook for 4 minutes, turning occasionally, until they are opaque but soft. Add the olives, lemon zest, lemon juice and scallions to the pan. Let bubble and heat through for a few seconds, then spoon the salmon and olive mixture and the juices over each bed of spinach and basil.
4 Add the tomatoes to the pan and stir them around for 30 seconds to heat through and to pick up any brown bits from bottom of the pan. Spoon the tomatoes over the salmon and serve with the tagliatelle.
+ Instead of the baby spinach, use a mix of arugula, mizuna and watercress.
+ Use scallops (without the roe) or calamari rings instead of the salmon.
Each serving provides
533 calories, 34 g protein, 20 g fat (4 g saturated fat), 54 g carbohydrate (2 g sugars), 5 g fiber, 284 mg sodium
SALMON is an excellent source of protein and is also high in vitamin A (for healthy eyes and skin) and vitamin D (needed to make bones strong and guard against osteoporosis). Salmon is also a beneficial source of selenium, which helps to boost the immune system and regulate the thyroid gland.
|pan-fried salmon with baby spinach|