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Salmon with Spinach, Tomatoes, and Dill-Mustard Sauce

Total Time
17 min
Prep
0 min
Cook
17 min
Serves
4
Difficulty
Easy
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.
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 salmon fillet(s) with or without skin

1 pound(s), 4 (1⁄4-pound) skinless

table salt

1 tsp

black pepper

¼ tsp, freshly ground

uncooked shallot(s)

cup(s), chopped

garlic clove(s)

2 medium clove(s), minced

grape tomatoes

2 cup(s)

fresh 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.
Notes
Serve this dish with brown rice (1/2 cup cooked brown rice for each serving will increase the SmartPoints value).

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