Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Salmon Fillets on Spinach
Rinse and spin dry spinach. Rinse salmon under cold water, pat dry and season with salt and pepper.
Heat 1 teaspoon butter in a pan. Fry salmon over medium heat on each side for 2 minutes. Wrap in foil and bake in preheated oven at 100°C (fan 80°C; gas mark 1) (approximately 210°F/convection 175°F) for 10 minutes.
Meanwhile, rinse dill, thyme and parsley, shake dry and chop.
Heat herbs with broth and remaining butter in a small saucepan. Add spinach and cook while stirring for 1 minute over medium heat.
Rinse lemon in hot water, pat dry and cut into slices.
Distribute spinach onto 4 plates, place salmon fillets on top and garnish with lemon slices and dill to taste.
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
Healthy, because
Fat sea fish such as salmon, herring or mackerel should be served regularly. The omega-3 fatty acids they contain inhibit inflammation and have a beneficial effect on cholesterol levels and intestinal flora. According to the latest findings, the diversity of bacterial strains should be promoted by omega-3 fatty acids: The more strains colonize the intestines, the healthier the intestinal flora.
Even smarter
You can still eat leftovers of this delicious dish the next day. But reheat spinach? This is possible without any problems if you pay attention to a few things: You should put the spinach leftovers in the fridge as soon as possible and not keep them for more than two days. When reheating, the dish should be heated above 70 degrees for at least two minutes.