Now begins the arduous process of transferring all my recipes over from FaceBook to the blog, but here goes. This was one of the first recipes I made the first week I went Paleo. I saw something similar in Everyday Food magazine and modified it by swapping out the type of greens. I hadn't been the hugest fan of salmon before, mostly favoring tilapia up until that point but I don't think I've eaten tilapia since!
This recipe has very few ingredients and very few steps. It's a great quick weeknight meal. It's also ridiculously healthy with the salmon being rich in those heart-healthy Omega-3 fatty acids and dark leafy greens considered a superfood - bursting with vitamins, minerals, fiber, and cancer-preventing folic acid. mmmm... folic acid
- 1 lemon
- 1 Tbsp Extra Virgin Olive Oil (EVOO)
- 1 small red onion, halved and thinly sliced
- 2 garlic cloves, thinly sliced
- 2 bags baby spinach (or mixed greens like spinach/kale/swiss chard/collard - yum!)
- 1 lb wild salmon (a full steak, or individual filets)
- kosher/sea salt to taste
- fresh ground pepper
2. In a large saucepan heat oil over medium-high heat. Cook onion and garlic, stirring occasionally until golden brown.
3. Stir in spinach (or mixed greens) and 1/3 cup water. Arrange salmon on top; season with salt and pepper. Cover salmon with lemon slices. Cover, and cook until salmon is opaque throughout (10-15min).
4. Transfer salmon to a plate. Stir lemon juice into spinach (or mixed greens) mixture and serve with salmon.