Salmon and Spinach with Balsamic Sauce
Nutrition per serving
| Calories | 321 kcal |
| Protein | 25.5 g |
| Carbs | 26.2 g |
| Fats | 12 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 5.6 g |
| Polyunsaturated Fat | 3.5 g |
| Sugars | 21.4 g |
| Fiber | 2.3 g |
| Sodium | 144 mg |
Ingredients
| Balsamic Vinegar | |
| Honey | |
| Spinach | |
| Black Pepper | |
| Salmon, Atlantic, wild | |
| Olive Oil |
1. Add the balsamic vinegar and honey into a small saucepan and bring to a gentle boil over medium heat. Cook for 5-7 minutes until reduced to a syrupy consistency. Remove from heat and set aside.
2. To prepare the spinach, heat the olive oil in a large skillet over medium-high heat. Add the spinach by the handful and sauté for 3-5 minutes until wilted. Remove and set aside.
3. Wipe skillet clean. Heat a teaspoon of olive oil in a skillet over medium-high heat.
4. Add the salmon skin side down and cook for 5 minutes, turn the fish over and cook for a further 3 minutes until cooked and flaky. Remove skin and season with salt and pepper.
5. Plate the salmon on top of the spinach with a drizzle of balsamic syrup.