Ingredients
- 4 large salmon fillets (6 ounces)
- 2 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon
- 1 tablespoon chopped fresh flat-leaf italian parsley
- 4 large salmon fillets (6 ounces)
- 2 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon
- 1 tablespoon chopped fresh flat-leaf italian parsley
- 1 1/2 pound baby spinach leaves
- 2 tablespoon extra virgin olive oil
- 2 tablespoon chopped garlic
- 4 large salmon fillets (6 ounces)
- 2 tablespoon extra-virgin olive oil
- 1/2 tablespoon lemon
- 1 tablespoon chopped fresh flat-leaf italian parsley
- 1 1/2 pound baby spinach leaves
- 2 tablespoon extra virgin olive oil
- 2 tablespoon chopped garlic
- 2 butternut squash (2 pounds total)
- 4 tablespoon unsalted butter
- 1/4 cup low-sodium chicken broth
Preparation
Baking Directions:
1.Rinse filets with cool water, and pat dry with a paper towel.
2.Lightly brush olive oil over the filets, sprinkle salt and pepper and grill on each side for about 3 minutes or until cooked.
3.Halve the squash lengthwise and remove the seeds.
4.Place on a pan, skin side down.
5.Bake at 350 degrees for 30-40 minutes, until tender.
6.Scoop the insides out and place in a food processor along with the butter, broth, salt and pepper.
7.Rinse the spinach in cold water and spin or pat dry.
8.Heat olive oil and sauté garlic over medium heat for about 1 minute.
9.Add the spinach, salt, pepper and let sit for about 2 minutes.
Stir occasionally with a wooden spoon, until all the spinach is wilted.
10.Spoon puree onto the center of a plate, add a cup of sautéed spinach and place salmon filet on top.
Garnish with finely chopped Italian parsley.