Salmon Fillets and Spinach Salad

The TENA Kitchen Recipe

Salmon Fillets and Spinach Salad

Ingredients

  • 1/2 Cup Chopped fresh parsley
  • 1/2 Cup Chopped fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 tsp Ground cumin
  • 2 tsp Honey
  • 1/4 cup Olive oil
  • 8 cups Baby spinach leaves
  • 4 Skinless boneless salmon fillets, each (6 oz/180 g)
  • 1/4 cup Sesame seeds
  • 1/4 tsp Salt
  • 2 tsp Olive oil
  • 1 tsp Grated lemon rind

Directions

  1. In a blender or food processor, combine parsley, cilantro, garlic, cumin, honey and olive oil. Set aside.
  2. In a small bowl, mix together sesame seeds and salt.
  3. Coat salmon with sesame seed mixture.
  4. Heat 2 tsp olive oil in a non-stick frypan over medium heat.
  5. Add salmon to hot oil and cook 4 minutes.
  6. Turn and cook on the other side another 3 minutes.
  7. Toss spinach with 1/4 cup dressing and divide among 4 plates.
  8. Top with salmon.
  9. Drizzle with remaining dressing. Garnish salmon with lemon rind.