How To Make Zesty Salmon with Roasted Beets & Spinach
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Serves:
Ingredients
- 4 salmon fillets
- 4 beets, peeled and diced
- 4 cups fresh spinach leaves
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C).
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Place the diced beets on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat. Roast in the preheated oven for 20-25 minutes, or until tender.
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In a small bowl, whisk together the lemon juice, dijon mustard, minced garlic, remaining tablespoon of olive oil, salt, and pepper.
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Heat a large skillet over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets in the skillet, skin-side down, and cook for 4-5 minutes per side, or until cooked through.
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In another skillet, heat a tablespoon of olive oil over medium heat. Add the spinach leaves and sauté until wilted, about 2-3 minutes.
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To serve, place a salmon fillet on each plate. Top with roasted beets and sautéed spinach. Drizzle the zesty lemon sauce over the top.
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Enjoy!
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 2g
- Cholesterol : 100mg
- Sodium : 300mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 38g
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