Salmon with spinach, tomatoes, and dill-mustard sauce
Fat free sour cream
4 tsp, whole-grain variety
1 Tbsp, fresh, chopped
Fresh lemon juice
Uncooked farmed salmon fillet(s) with or without skin
1 pound(s), 4 (1⁄4-pound) skinless
¼ tsp, freshly ground
⅓ cup(s), chopped
2 medium clove(s), minced
10 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.