Roasted Salmon with Parsley-Spinach Sauce

Your immune system loves omega-3 fatty acids, so why not try this foolproof salmon dish, inspired by restaurant versions—and loaded with good-for-you-fats?
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Serve this vividly colored dish with wild rice and our Tuscan Kale and Avocado Salad for an extra wallop of omega-3s.

Serve this vividly colored dish with wild rice and our Tuscan Kale and Avocado Salad for an extra wallop of omega-3s.

Related: Tuscan Kale & Avocado Salad with Walnut-Flax Dressing

  • 4Servings

Ingredients

Preparation

1. Preheat oven to 425°F. Combine parsley, spinach, olive oil, lemon juice, and lemon zest in blender or food processor. Purée until just smooth. Add salt and pepper to taste. Set aside.

2. Place salmon on foil-lined baking sheet, and moisten with lemon olive oil. Roast 13–17 minutes, depending on thickness of filets, until just cooked through. Transfer to serving plates, spread 1 Tbs. sauce over each filet, and serve immediately. (Serve the extra sauce on the side in case anyone wants more.)

Nutrition Information

  • Calories: 301
  • Carbohydrate Content: 2 g
  • Fat Content: 17 g
  • Fiber Content: 1 g
  • Protein Content: 35 g