Raspberry Balsamic Glazed Salmon on Spinach
This is one of our “go to” staples that we probably have twice a week for dinner. Since it’s high in protein and low in carbs, it makes for a very healthy dinner recipe.
Here’s what you need to create this recipe:
1 lb. Atlantic Centercut Salmon
2 Tblsp. Extra Virgin Olive Oil
2 Tblsp. Rice Wine Vinegar
1 Tblsp. Raspberry Infused Balsamic Vinegar
1 Tblsp. Balsamic Glaze
Juice from 1/2 of a medium lemon
4 Tblsp. Regular Yellow Mustard
4 Tblsp. Original Mrs. Dash seasoning
1 tsp. Slap Your Mamma Cajun Seasoning
1 tsp Garlic Powder
Organic Baby Spinach
Mix the above ingredients in a small bowl until blended well together. Lay out your salmon on a foil lined baking tray and preheat your oven to bake at 450 degrees.
Lay the salmon on the foil and cover liberally with the glaze so that it is completely coated. The glaze should be pretty thick, so it will stay where you put it and not run off the sides very much. Once the oven reaches 450 degrees, place the baking tray in and set the timer for approximately 22 minutes.
About 5 minutes before the salmon is done cooking it will be time to start preparing your spinach.
Put a skillet on the stovetop and preheat to medium-high heat. Once the skillet is hot, add a tablespoon of olive oil, and pinch of salt and pepper and put your spinach in. Make sure to keep turning it so that it doesn’t cook down completely and only gets wilted.
Spread out a nice bed of spinach on your plate and drizzle some more Balsamic Glaze on it. Put half the salmon on top and you are ready to eat!
This recipe makes two large portions. Each portion will be about 550 calories containing approximately 45 grams of protein and less than 30 grams of fibrous carbs. You also have the benefits of the healthy fats and Omega-3’s from the salmon and olive oil.
In the event that you were having it earlier in the day and wanted or needed extra carbs, a good suggestion would be to add a small bed of quinoa under the spinach.
I hope you enjoyed this recipe! If you have any questions or comments, please contact me at:
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