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Wild Salmon with Hazelnuts Over Spinach

 Wild Salmon with Hazelnuts Over Spinach
We serve only fresh line-caught wild salmon here at the hotel. The crunchy toasted hazelnuts and the spinach add great flavor.
8 ServingsPrep/Total Time: 25 min.


  • 8 wild salmon fillets (7 ounces each)
  • 1/2 pound fresh baby spinach
  • 1 tablespoon plus 1/2 cup butter, divided
  • 6 garlic cloves, minced
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup chopped hazelnuts, toasted


  • Using long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack. Grill salmon skin side down, covered,
  • over medium heat or broil 4 in. from the heat for 12-14 minutes or
  • until the salmon flakes easily with a fork.
  • Meanwhile, in a large skillet, saute spinach in 1 tablespoon butter
  • until tender; remove from the pan and keep warm. In the same
  • skillet, saute garlic in remaining butter for 1 minute. Stir in the
  • lemon juice, salt and pepper.
  • Place spinach on serving plates; top with salmon. Drizzle with butter
  • mixture and sprinkle with hazelnuts. Yield: 8 servings.
Nutritional Facts: 1 fillet with 2 tablespoons spinach and 1 tablespoon sauce equals 532 calories,

2 of 2

Wild Salmon with Hazelnuts Over Spinach (continued)

Nutritional Facts: 39 g fat (13 g saturated fat), 151 mg cholesterol, 304 mg sodium, 4 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.