3 Spring Salmon Recipes
TUSCAN STUFFED SALMON
Ingredients for 2 servings
- Stuffing
-
- 1 bundle raw spinach (about 3 cups)
- 1/2 cup fresh basil, chopped
- 4 tablespoons sundried tomatoes, chopped
- 3 oz goat cheese, soft (OR feta at room temperature)
- 1 tablespoon The Fit Cook Land seasoning (OR dried oregano)
- 12oz raw center-cut salmon, divided into 2 equally sized fillets
- Generous pinch of sea salt & pepper
- 1/2 tablespoon olive oil (or avocado oil)
Steps
Step 1
Set oven to 420F/216C.
Step 2
Set a nonstick skillet on medium high heat. Once hot, lightly spray with olive oil and then toss in washed spinach. Cook for 1 – 2 minutes until the spinach has wilted but NOT shriveled up. The color should be a vibrant green color. Remove the skillet and place on a cutting board to cool down comfortable enough to touch. Chop it into pieces.
Step 3
In a mixing bowl add all of the Stuffing ingredients and mix everything together using a fork. Set aside.
Step 4
Add olive oil and sea salt & pepper to the salmon fillets. Rub all over. Make a deep incision in the salmon from top to bottom using a sharp knife to create a pocket. Careful not to puncture the skin or completely slice the salmon in half.
Step 5
Stuff the mixture into the salmon.
Step 6
Place the stuffed fillets on a baking tray lined with parchment paper. Bake in the oven for 12 – 15 minutes, or until the salmon is cooked through.
CITRUS GLAZED SALMON SHEET PAN DINNER
Ingredients for 2 servings
- Marinade
-
-
- Juice from half orange (or lime)
- 1 1/2 tablespoons honey
- 2 tablespoons low sodium soy sauce
- 3 garlic cloves, minced or thinly sliced
- 2 tablespoons sugar-free orange marmalade (OR 1 tablespoon orange zest)
- 12oz raw center-cut salmon, divided into 2 equally sized fillets
- 1lb broccolini
-
- Extra glaze
-
- 1 tablespoon sugar-free orange marmalade (OR 1 tablespoon orange zest + 1 tablespoon raw honey)
- 2 tablespoons low sodium soy sauce
- Pinch of sea salt & pepper
- Spray olive oil
Steps
Step 1
Set oven to 420F / 216C.
Step 2
Mix together the marinade in a sealable bag. Add the salmon to the bag, squeeze out as much air as possible, then seal the bag. Let the salmon marinate in the fridge for at least 30 minutes in the fridge or up to overnight.
Step 3
Set a nonstick or carbon steel skillet on high heat. Once hot, spray with avocado oil, then add the salmon skin side up to caramelize the marinade on the salmon for 1 – 2 minutes, just be careful it does not burn.
Step 4
Then place the salmon skin side down on a baking tray lined with parchment paper. Add broccolini (or broccoli) around the salmon. Spray with oil then add a pinch of sea salt & pepper.
Step 5
Bake in the oven for 10 -12 minutes, or until the salmon is cooked to desired readiness.
Step 6
Mix together the ingredients for the extra glaze. For the final 3 – 5 minutes of baking, drizzle the glaze on the salmon.
CRISPY SKIN SALMON
Ingredients for 2 servings
- Salmon
-
- 1 tablespoon olive oil
- Generous pinch of sea salt & pepper
- 12oz raw center-cut salmon, divided into 2 equally sized fillets
- 1 tablespoon avocado oil
- Cauliflower mash
Steps
Step 1
Set oven to 420F / 216C.
Step 2
Add olive oil and sea salt & pepper to the salmon. Rub all over.
Step 3
Set a nonstick or carbon steel skillet on medium high heat. Once hot, add oil then place the salmon in skin side up. Sear for 2 – 3 minutes, or until marks appear. Flip it over to the skin side and sear for 2 minutes.
Step 4
Then place the entire skillet in the oven to finish for 6 – 8 minutes, or until desired readiness.
Step 5
For plating and eating, add the salmon skin side up on the plate so the skin does not get soggy.
Step 6
Enjoy with your favorite vegetable side like cauliflower mash!