Salmon with Spinach, Tomatoes, and Dill-Mustard Sauce
- Total Time
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.
fat free sour cream½ cup(s)
mustard4 tsp, whole-grain variety
dill1 Tbsp, fresh, chopped
fresh lemon juice1 tsp
uncooked farmed salmon fillet(s) with or without skin1 pound(s), 4 (1⁄4-pound) skinless
table salt1 tsp
black pepper¼ tsp, freshly ground
uncooked shallot(s)⅓ cup(s), chopped
garlic clove(s)2 clove(s), medium, minced
grape tomatoes2 cup(s)
fresh spinach10 oz, triple-washed
- To make the dill-mustard sauce, combine the sour cream, mustard, dill, and lemon juice in a small bowl; set aside.
- 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.
- 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.