Salmon with Spinach & Rice Pilaf

It’s been a busy work week for Eric & me, so I decided to treat us last night to a light, yummy meal to take some of the stress off. I’m sure Eric would have loved a big steak, but since I stay away from red meat, our mutual favorite protein is salmon. An easy walk to our local natural grocery, Mrs. Greens (conveniently across the street since it’s too cold to go much further) for salmon, and a couple of staple pantry items for sides, it was an easy, stress-free dinner. I used spinach & rice pilaf as my sides, but feel free to switch those with your grain & vegetable choices. These recipes were just to serve us two, but feel free to modify it to serve more.



1 pound of fresh Salmon

1 medium white onion, chopped

2 cloves of garlic, chopped

1 tablespoon of butter

2 tablespoons of dry dill (or fresh, but it may burn in oven)

1 tablespoon of olive oil


pinch of salt & pepper

Directions: In a medium saucepan, heat up the olive oil over medium heat, and saute the onions. After 2-3 minutes, add the garlic and continue to cook for another minute. Turn off heat.

Lightly spray a non stick pan (or put down a sheet of aluminum foil) and place the salmon, skin side down. Use a knife to put slits in the salmon, and on top, break the tablespoon of butter into pieces and spread around the salmon. On top, sprinkle the dill until the salmon is lightly covered. Use half of the garlic/onion mixture to put on top of the salmon (reserve the rest for spinach).  Sprinkle salt, pepper and a squeeze of lemon over salmon.

Put the oven on broil, and put the salmon in for 9-11 minutes, or until salmon is flaky and light pink in the center. Serve with slices of lemon.


1 cup of fresh spinach

Onion/garlic mixture reserved from salmon dish

1 tablespoon of balsamic vinegar

1/4 cup of dried cranberries

1/4 cup pine nuts

Directions: Heat the same skillet as the reserved onion/garlic mixture, add the balsamic vinegar and spinach and cook until spinach is beginning to wilt.

In another small saucepan on medium heat, lightly toast pine nuts. They burn quickly, so keep an eye on them. It should only take about 1-2 minutes.

Add toasted pine nuts, and dried cranberries to the spinach mixture, and cook for another minute or two.

Rice Pilaf

I used boxed Rice Pilaf — Near East, Original brand, but you can use any rice and cook how you like.

This was really delicious, filling, and light on the stomach! A great way to lighten the stress of a busy work week without feeling heavy after. We finished this, and then enjoyed a bar of the leftover Chocolate Chip Cheesecake dessert!


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