The salmon and garlic spinach both have a squeeze of fresh lemon juice that is sure to make this dish a new favorite. Wild-caught salmon will provide added flavor and nutritional benefits.
- ¼ cup fresh lime juice
- 1 Tbs. olive oil
- 1 tsp. Dijon mustard*
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ¼ tsp. cayenne pepper
- 2 (4 oz.) salmon steaks
- 1 Tbs. butter
- 6 cloves garlic, thinly sliced
- 10 oz. of fresh spinach
- 1/2 lemon, juiced
- salt and pepper to taste
33 G of Protein
23 G of Fat
5 G of Carbs
*NOTE: 1 hour of the prep time is for marinating the salmon. Annies Natural organic Dijon mustard is a good option to purchase
1. Whisk together the lime juice, olive oil, mustard, ginger, garlic powder, cayenne pepper and black pepper in a bowl, and pour into a resealable plastic bag.
2. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
3. Marinate in the refrigerator for 1 hour.
4. Preheat an outdoor grill for medium heat, and lightly oil the grate.
5. Heat the butter in a skillet over medium heat.
6. Stir in the thinly sliced cloves of garlic; cook and stir until the garlic is fragrant about 2 minutes.
7. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes.
8. Stir in the lemon juice, and season with garlic salt.
9. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
10. Grill until the fish flakes easily with a fork, about 5 to 10 minutes per side depending on thickness.