Baked Salmon and Creamed Spinach

Parchment paper is a great tool to have in your kitchen.  In this recipe the parchment allows you to cook a flavorful salmon with only olive oil, salt and pepper.  I was inspired by the recipe from House Beautiful here.  Give your fillets a healthy dash of lemon juice before serving.  While the salmon cooks you can throw together this creamy spinach side dish in one pot.  It  makes a great addition to this simple meal.

To buy:

  • 2 salmon fillets
  • 1 tablespoon extra-virgin olive oil
  • coarse kosher salt
  • pepper
  • parchment paper
  • lemons

Baked Salmon:  (serves 2)

What to do:

  • preheat the oven to 375
  • lay a sheet of parchment on a baking sheet and place the salmon fillet skin-side down in the center
  • coat the fillets and an inch or so of the surrounding parchment with the olive oil, creating a slick and glossy surface
  • season with salt and pepper
  • fold parchment into a neat packet to make a tightly sealed packet from which no steam can escape during cooking
  • place packet on the baking sheet on the middle rack of the oven and cook for 10-15 minutes
  • once salmon is pale pink and opaque at the edges remove from oven and open the packet to release the steam and prevent further cooking

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To buy:

  • 1 bag frozen spinach
  • 2 tablespoons olive oil
  • 2-3 garlic cloves, minced
  • 1/2 cup of whatever cheese you like (i used emmental)
  • salt and pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnnamon
  • 1/2 cup milk (i use 2% but you can use cream if you like)

Creamed Spinach: (serves 2-3)

What to do:

  • add olive oil then garlic to a pot over medium heat and cook for 2 minutes
  • add spinach and cook until it is warm
  • add the milk, spices and cheese and cook until the cream is reduced by half, about 4 minutes
  • remove from the heat and serve immediately

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