Mediterranean Salmon and Greens
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Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4
Ingredients
4 salmon fillets*, skin on
2 Tbsp zaatar
2 tsp sumac + extra for sprinkling
3 Tbsp olive oil
10 oz spinach, chopped
½ c tahini
3 garlic cloves, minced
3 Tbsp lemon juice + extra for sprinkling
salt and pepper, to taste
¼ c cilantro, minced
Directions
Preheat oven to 450 degrees.
In a small bowl, mix zaatar and sumac. Cover the salmon with the mixture to create a crust.
Heat 1 Tbsp oil in a heavy oven safe skillet. Wilt the spinach in it, about 2–3 minutes.
Lay the salmon fillets on top with herb crust on top and skin side down. Drizzle oil over each fillet. Bake for 5 minutes.
In a small bowl, whisk together tahini, garlic, lemon juice, a pinch of salt, and ¼–½ cup water until smooth and runny. Pour the sauce around the salmon, and return the skillet to the oven for another 5 minutes, until sauce is bubbling, and salmon is cooked.
To serve, top with cilantro and sumac. Drizzle with olive oil.
Notes
*For a vegetarian option, use tofu or steamed cauliflower.
Nutrition: (per serving) Calories: 590 kcals | Total Fat: 38 g | Saturated Fat: 6 g | Sodium: 310 mg | Carb: 11 g | Protein: 58 g | Fiber: 5 g | Calcium: 230 mg | Iron: 6 mg | Potassium: 1380 mg.
Providence Heart Guide 2023
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