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This entry was posted on August 22, 2011 by Brian Larkowski.
1/3 cup panko (Japanese breadcrumbs)½ tsp dried minced onion1 Tbsp minced fresh oregano leaves¼ tsp paprika½ tsp pepper, divided½ tsp salt, divided4 (6-oz) salmon fillets1 egg, lightly beaten1 Tbsp olive oil, divided 2 garlic cloves, minced2 (6-oz) packages fresh baby spinach1 Tbsp fresh lemon juiceOregano sprigs for garnish
Preparation: Serves 4Preheat oven to 400°F.
Combine panko, onion, oregano, paprika and half the pepper in a shallow bowl. Sprinkle salmon evenly with half of the salt. Dip salmon into egg, then dredge fillets in panko mixture.
Heat 2 teaspoons oil in a large, nonstick, ovenproof skillet over medium-high heat. Add salmon to skillet; cook 2 minutes on one side or until browned. Turn fish over; place skillet in oven. Bake for 6 minutes or until fish flakes easily when tested with a fork.
While salmon cooks, heat remaining oil in a large, nonstick skillet over medium heat. Add garlic to pan; cook 1 minute, stirring constantly. Gradually add spinach, turning frequently; cook for 3 minutes or until spinach wilts. Stir in lemon juice and remaining salt and pepper.
Arrange ½ cup spinach mixture on each of 4 plates; top each with one fillet. Garnish with oregano sprigs. Serve immediately.
This entry was posted in Recipes on August 22, 2011 by Brian Larkowski.
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Sounds great! Right in line with Weight Watchers. I will try this.
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