Salmon with Spinach
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
room temp. |
|
| 8 | ounces |
spinach
|
|
| 4 | each |
salmon fillets
skinless |
*
|
| ¼ | cup |
heavy whipping cream
|
|
| ¼ | cup |
yogurt, plain
|
|
| 2 | tablespoons |
walnuts
finely ground |
|
| 1 | tablespoon |
horseradish
drained |
|
| 1 | teaspoon |
powdered sugar
|
|
| ½ | teaspoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
room temp. |
|
| 231.2 | ml/g |
spinach
|
|
| 4 | each |
salmon fillets
skinless |
*
|
| 59 | ml |
heavy whipping cream
|
|
| 59 | ml |
yogurt, plain
|
|
| 3E+1 | ml |
walnuts
finely ground |
|
| 15 | ml |
horseradish
drained |
|
| 5 | ml |
powdered sugar
|
|
| 2.5 | ml |
lemon juice
|
|
Directions
Preheat oven to 400℉ (200℃).
Coat four 12 inch squares of aluminum foil with butter to 1 inch from the edges.
Make a bed of spinach on each piece of foil.
Place salmon on spinach.
Combine cream, yogurt, walnuts, horseradish, sugar and lemon juice.
Pour over salmon.
Double fold foil to seal packets and place on a baking sheet.
Bake for 15 minutes.
Check salmon in one packet; fish should be opaque throughout and firm to the touch.
Serve at once.
