1 kilo salmon fillet, cut into 8 slices, each 2 cm thick
6 cups spinach
4 tablespoons pine nuts
Preparation
25 mins
0 mins
Low
In a small bowl, mix the orange juice with the lemon juice, mustard, and orange zest. Gradually add 3 tablespoons of olive oil and whisk until combined. Add the chopped herbs. Season with salt and pepper and set aside.
Toast the pine nuts in a pan and set aside.
Preheat the grill over medium-high heat. (If you don’t have a grill, you can heat the oven on broil). Brush the salmon fillets with olive oil and season with salt and pepper. Cook the salmon fillets, turning them once until opaque. About 1-2 minutes per side.
Meanwhile, in a bowl, mix the spinach with 2/3 of the prepared dressing. Season with salt and pepper. Divide the spinach among 4 plates. Top the spinach with 2 strips of salmon and a little more dressing. Sprinkle the pine nuts on top. Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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