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Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively"

Recipe: Norwegian salmon fillets with zucchini, pine nuts and spinach, "Lean and Lively"

Remarks:

Servings:
Serves 2. Can be doubled

Ingredients:

    For the salmon
    2 pieces wild Norwegian salmon (approx 6-8 oz each)
    Butter spray
    Italian grinder spices or Italian spice mix
    1 tsp butter

    For the veggies
    3 small zucchini washed and cut into finger-sized pieces
    1 Tbl olive oil 4 Tbl pine nuts, toasted*
    1 16 oz can organic tomatoes with garlic and onions
    Two handfuls organic baby spinach, cleaned
    Cayenne optional

Instructions:

    Preheat your oven to 400 degrees.

    * To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.

    To cook the salmon:
    You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian grinder you are getting some cracked red pepper into the mixture so it will be a bit spicier. Put the salmon in the pan pink side down (the wrong side is the skin side). Heat on medium high and cook the salmon until a crust has formed and the pink side of the salmon is now browned, less than five minutes. Flip the salmon over and put it in your oven set at 400 degrees. You are going to roast the salmon, uncovered, to finish it. This will take approximately 12 - 15 minutes depending on how "done" you like your salmon. My husband prefers his with no rare parts; less pink. By roasting it, the salmon stays moist even though it's been cooked longer.

    While the salmon is roasting you can make your vegetables.

    Put the olive oil and the zucchini in a large sauté pan. Cook until the zucchini is just getting browned bits on the edges. Add the can of organic tomatoes and cook down until some of the liquid has evaporated. How long you cook this down is really dependent on how runny you want your sauce. I cook about half of the liquid down on medium high. This takes about 5 minutes. Add a sprinkle of cayenne if you want this sauce to be spicier.

    At the last minute grab your spinach and toss it in. Cook just until the spinach is wilted. Stir constantly. This will only take about 30 seconds. Add the pine nuts and mix.

    Sauce is ready. You are now ready to serve.

Serving Suggestions:

    Remove the salmon from the oven. Pour the sauce on the plates and place the salmon on top. Take that last teaspoon of butter and divide it equally on top of the salmon. It will melt, run down the salmon and give it an extra-elegant taste.

Enjoy your healthy meal. Cheers! Zola

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