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Roasted Salmon with Sauteed Balsamic Spinach


  • 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


  • 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 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 four 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.

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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