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Recipes
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Ingredients
- 4 salmon fillets, skin removed (1 ½ lb)
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 ½ cups pasta sauce with olives
- 1 (5-oz) bag fresh spinach leaves
Prep
- Thaw fish and check for bones.
Steps
- Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of fish with salt and pepper (wash hands). Place 1 tablespoon oil in pan, then add fish; cook 4 minutes on each side.
- Pour pasta sauce over fish. Reduce heat to medium; cover and simmer 8–10 minutes or until fish separates easily.
- Meanwhile, preheat second large sauté pan on medium-high 2–3 minutes. Place remaining 1 tablespoon oil in pan, then add spinach; cover and cook 2–3 minutes, stirring occasionally, or until spinach is wilted and tender. Serve fish and sauce over spinach.
Amount per ¼ recipe serving: Calories 450, Total Fat 28g, Sat Fat 5g, Trans Fat 0g, Chol 95mg, Sodium 780mg, Total Carb 9g, Fiber 4g, Sugars 4g, Protein 37g, Calc 10%, Vitamin A 110%, Vitamin C 30%, Iron 15%