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Wild Salmon with Hazelnuts Over Spinach Recipe

Wild Salmon with Hazelnuts Over Spinach Recipe

We serve only fresh line-caught wild salmon here at the hotel. The crunchy toasted hazelnuts and the spinach add great flavor.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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, 39 g fat (13 g saturated fat), 151 mg cholesterol, 304 mg sodium, 4 g carbohydrate, 1 g fiber, 42 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.