Salmon with Spinach, Fennel, & Leeks

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Salmon with Spinach, Fennel, & Leeks

Yield 4

ingredients

• 1 pound salmon, rinsed and patted dry
• Juice of one lemon
• 1/4 teaspoon salt
• freshly ground black pepper
• Avocado oil spray
• 4 teaspoons extra virgin olive oil, divided
• 2 cloves garlic, minced
• 2 medium bulbs fennel, trimmed and sliced very thin
• 1 large leek, trimmed, rinsed, and sliced
• 1/4 cup chicken or vegetable broth
• 1/4 cup white wine (optional)
• 5 oz baby spinach (1 box)
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 400 F.
2. With a very sharp knife (or when your purchase it) cut the salmon into 4 even pieces. Place fish on a plate and season with lemon juice, salt and pepper, and a spritz of avocado oil spray.
3. Heat olive oil in an oven-safe pan and eear salmon, skin side up for 4 minutes. Flip the fish and put the skillet in the oven. Roast for 10 minutes or until fish is opaque in the center.
4. Meanwhile, in a large pan, heat 1 teaspoons olive oil and sauté fennel over medium-high heat until slightly softened, add leek and cook until the liquid from the vegetables has evaporated. Deglaze the pan with broth, and wine if using. Cook until liquid has evaporated and season with salt. Remove from pan to a bowl.
5. In the same pan, heat 1 teaspoon olive oil and sauté garlic one minute. Add spinach, sprinkle with a bit of salt and cook until just wilted.
6. Between 4 plates, divide spinach, top with a piece of salmon, then the fennel and leeks.

Nutrition Facts

Calories

302

Fat

14 g

Sat. Fat

2 g

Carbs

10 g

Fiber

3 g

Net carbs

7 g

Sugar

4 g

Protein

31 g

Sodium

425 mg

Cholesterol

80 mg