Salmon and Creamy Spinach
Nutrition per serving
| Calories | 244 kcal |
| Protein | 21.7 g |
| Carbs | 1.9 g |
| Fats | 16.3 g |
| Saturated Fat | 3.9 g |
| Monounsaturated Fat | 8.8 g |
| Polyunsaturated Fat | 1.9 g |
| Sugars | 0.6 g |
| Fiber | 0.9 g |
| Sodium | 215 mg |
Ingredients
| Parsley | |
| Capers (canned) | |
| Baby Spinach | |
| Olive Oil | |
| Light Cream (coffee or table) | |
| Salmon Fillets |
Preparation
Finely chop parsley
Cooking
1. Heat a teaspoon of olive oil in a skillet over medium-high heat.
2. Add the salmon and cook for 3-4 minutes each side until skin is crisp and fish flaky. Remove and set aside.
3. Wipe skillet clean and heat a teaspoon of olive oil over medium-high heat.
4. Add the spinach, parsley, capers, cream, salt and pepper and cook until spinach wilts.
5. Plate the salmon and serve the spinach on the side.