Entrée: United States – Garlic Butter Salmon with Sautéed Spinach

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 12 min

Total 17 min

Ingredients

2 salmon fillets, about 6 oz each (170 g each), about 12 oz total (340 g total)
2 tbsp (30 ml) olive oil
2 tbsp (30 g) butter
3 cloves garlic, minced
4 cups (120 g) fresh spinach leaves
1 tbsp (15 ml) lemon juice
Salt and pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare the Salmon**: Season the salmon fillets with salt and pepper. In a large non-stick skillet, heat 1 tablespoon (15 ml) of olive oil over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes per side until they are nicely browned and cooked to your desired doneness. Remove the salmon from the pan and set aside.

2. **Sauté the Spinach**: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach leaves and cook, stirring occasionally, until they are wilted, about 2-3 minutes. Season with salt and pepper. Drizzle with lemon juice, stir to combine, and remove from heat.

3. **Combine and Serve**: Place the sautéed spinach on a plate, top with the cooked salmon, and serve immediately with an additional lemon wedge, if desired. 

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1. **Prepare the Salmon**: Season the salmon fillets with salt and pepper. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down and cook for about 4-5 minutes per side until they are nicely browned and cooked to your desired doneness. Remove the salmon from the pan and set aside.

2. **Sauté the Spinach**: In the same skillet, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant. Add the spinach leaves and cook, stirring occasionally, until they are wilted, about 2-3 minutes. Season with salt and pepper. Drizzle with lemon juice, stir to combine, and remove from heat.

3. **Combine and Serve**: Place the sautéed spinach on a plate, top with the cooked salmon, and serve immediately with an additional lemon wedge, if desired. 

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