Serve salmon with a crunchy lemon-mint crust over wilted greens.

Jean Galton

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Credit: Yunhee Kim; Styling: Megan Hedgpeth

Recipe Summary

prep:
10 mins
cook:
9 mins
total:
19 mins
Yield:
Makes 4 servings (serving size: about 1/2 cup spinach, about 4 ounces salmo)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°. Zest lemon. Transfer the zest to a food processor. Cut lemon into 4 wedges; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/4 teaspoon pepper.

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  • Coarsely chop 1 garlic clove and add it to the food processor. Thinly slice remaining garlic and set it aside.

  • Tear the bread into chunks and add to the food processor along with mint, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Process until coarse crumbs form and transfer to a small bowl. Stir in 1 teaspoon oil and set aside.

  • Heat 2 teaspoons oil in ovenproof skillet over medium-high heat. Add salmon, skin-side up. Cook 3 minutes. Turn fish with spatula, pat crumbs over the surface, and transfer pan to the oven. Roast 5 minutes.

  • While salmon cooks, heat remaining tablespoon oil in a large skillet over medium-high heat. Add sliced garlic and red pepper flakes. Sauté 1 minute, until garlic is lightly browned. Add spinach. Stir just until wilted, season with remaining 1/4 teaspoon salt, and toss. Divide among 4 dishes. Divide salmon into 4 portions; place fish on spinach. Serve with lemon wedges.

Nutrition Facts

364 calories; fat 17g; saturated fat 3g; mono fat 8g; poly fat 5g; protein 36g; carbohydrates 18g; fiber 6g; cholesterol 90mg; iron 5mg; sodium 495mg; calcium 118mg.
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