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Roasted Salmon with Sauteed Balsamic Spinach

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Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

4 servings

This is my favorite way to eat salmon. It is healthy, affordable, fast and delicious. —Susan Hall, Sparks, Maryland
Roasted Salmon with Sauteed Balsamic Spinach
Roasted Salmon with Sauteed Balsamic Spinach Recipe photo by Taste of Home
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Ingredients

  • 3 teaspoons olive oil, divided
  • 4 salmon fillets (6 ounces each)
  • 1-1/2 teaspoons reduced-sodium seafood seasoning
  • 1/4 teaspoon pepper
  • 1 garlic clove, sliced
  • Dash crushed red pepper flakes
  • 10 cups fresh baby spinach (about 10 ounces)
  • 6 small tomatoes, seeded and cut into 1/2-in. pieces
  • 1/2 cup balsamic vinegar

Directions

  1. Preheat oven to 450°. Rub 1 teaspoon oil over both sides of salmon; sprinkle with seafood seasoning and pepper. Place in a greased 15x10x1-in. baking pan; roast until fish just begins to flake easily with a fork, 10-12 minutes.
  2. Meanwhile, place remaining 2 teaspoons oil, garlic and pepper flakes in a 6-qt. stockpot; heat over medium-low heat until garlic is softened, 3-4 minutes. Increase heat to medium-high. Add spinach; cook and stir until wilted, 3-4 minutes. Stir in tomatoes; heat through. Divide among 4 serving dishes.
  3. In a small saucepan, bring vinegar to a boil. Cook until vinegar is reduced by half, 2-3 minutes. Immediately remove from heat.
  4. To serve, place salmon over spinach mixture. Drizzle with balsamic glaze.
Test Kitchen tips
  • Serve this dish in shallow bowls with French bread to soak up the flavorful juices.
  • Ten cups of spinach sounds like a lot, but it wilts down to just 3 cups after it's cooked.
    • Health tip: This dish is easy enough for weeknights, but special enough for company, especially if any guests eat gluten-free.

    Nutrition Facts

    1 serving: 348 calories, 19g fat (4g saturated fat), 85mg cholesterol, 333mg sodium, 12g carbohydrate (9g sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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