Wild salmon blends beautifully with sauteed spinach, and when both are lightly cooked in the bst coconut oil on the planet, the resulting taste is superb. I love the organic spice pack that comes with the salmon I get from Vital Choice, but you can make your own spice mix or use salt and pepper– just don’t forget the turmeric. Turmeric is the superspice of all time, having both serious anti-inflammatory properties and some anticancer activity as well.
Ingredients:
1 ½ tablespoons (25ml) Barlean’s coconut oil
4 Vita Choice Wild Alaskan Skinless Salmon fillets (6 ounces or 170 g each), thawed
2 Vita Choice organic spice packs (included with salmon order, or use salt and pepper to taste)
1 bag (6 ounces or 170 g) triple-washed baby spinach
1 teaspoon on turmeric
¾ teaspoon lemon pepper
2 tablespoons (28 ml) water
2 teaspoons butter
Instructions:
Heat the coconut oil in a large Dutch oven over medium-high heat. Add the salmon fillets to the pan and sprinkle Vita Choice spice packs to taste over the surface or fillets. Sear for 1 minute or until lightly browned. Flip and sear the uncooked side for 1 minute, sprinkling the spice packs on the seared sides, to taste. Reduce the heat to medium low and add the spinach.
Sprinkle the turmeric and lemon pepper over the spinach and add the water. Cover for 2 minutes. Remove the cover, add the butter, stir, and recover for about 1 to 3 minutes or until the salmon is cooked to your liking, Do Not Overcook!
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