Baked Salmon with Strawberry Salsa and Spinach
A light and bright mix of fruit pair wonderfully with nutrient-packed and flavorful salmon!Like & Share
Ingredients:
- 4 3-oz. wild salmon fillets
- 1 tsp. lemon zest
- 1 lb. strawberries, diced
- 2 kiwi, peeled and diced
- 1 cucumber, diced
- 1 jalapeño, seeded and minced
- 2 tbsp. fresh mint leaves, cut into very thin strips
- 2 tbsp. fresh lemon juice, divided
- 1 lb. baby spinach, rinsed but not dried
Directions:
- Preheat oven to 350°.
- Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15-18 minutes or until salmon is cooked through.
- Meanwhile, place strawberries, kiwi, cucumber, jalapeño, mint, and 1 tbsp. of the lemon juice in a bowl. Toss until combined and set the salsa aside.
- Heat a large, high-sided skillet over medium heat. Add spinach, cover, and cook, stirring occasionally, for five minutes or until spinach is wilted. Remove from heat and stir in the remaining lemon juice.
- Divide spinach among plates and top with the strawberry salsa.
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