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Salmon with Spinach, Tomatoes & Dill-Mustard Sauce

1
Points® value
Total Time
17 min
Prep
0 min
Cook
17 min
Serves
4
Difficulty
Easy
With all the endless ways to present delicious salmon fillets this one truly stands out. A quick 17 minutes and only one pan is all it takes for your family to enjoy the rich and meaty salmon fillets topped with a brightly contrasting sauteed spinach and tomato mixture and dressed with a zingy mustard dill sauce. We pan-sear the salmon fillets to render some of their natural oils, then sauté the vegetables in the same skillet so they pick up the delicious light salmon flavor. Cauliflower rice would make a great side dish.

Ingredients

Fat free sour cream

½ cup(s)

Mustard

4 tsp, whole-grain variety

Dill

1 Tbsp, fresh, chopped

Fresh lemon juice

1 tsp

Uncooked farmed Atlantic salmon

1 pound(s), 4 (1⁄4-pound) skinless

Table salt

1 tsp

Black pepper

¼ tsp, freshly ground

Shallot

⅓ cup(s), chopped, chopped

Garlic

2 clove(s), minced

Grape tomatoes

2 cup(s)

Spinach

10 oz, triple-washed

Instructions

  1. To make the dill-mustard sauce, combine the sour cream, mustard, dill, and lemon juice in a small bowl; set aside.
  2. Sprinkle the salmon with 1⁄2 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Spray a large nonstick skillet with olive oil nonstick spray and set over medium-high heat. Add the salmon and cook until golden and just opaque in the center, 5–6 minutes on each side. Transfer the salmon to a platter; cover to keep warm.
  3. Add the shallots and garlic to the skillet; cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and cook, stirring occasionally, until they begin to soften, 1–2 minutes. Add the spinach and cook, tossing frequently, until wilted, 1–2 minutes. Stir in the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper. Serve the salmon with the spinach mixture and the dill-mustard sauce. Yields 1 salmon fillet with 3⁄4 cup spinach and tomatoes and 2 tablespoons sauce per serving.

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