Salmon Spinach Salad from Rosalie Serving Italian Cookbook Recipe Video

Summary

Preparation Time1 Hr 10 MinCooking Time15 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Servings4Cuisine
CourseTaste
MethodDish
Main IngredientHealthy,

Ingredients

 Extra virgin olive oil1 Tablespoon
 Salmon fillets4 (Remove the skin if required)
For the salmon sauce
 Melted butter1⁄4 Cup (4 tbs)
 Extra virgin olive oil1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
For the salad
 Spinach10 Ounce, washed
 Sun dried tomatoes in olive oil1⁄2 Cup (8 tbs)
 Roma tomatoes1 Cup (16 tbs), quartered
 Walnuts1 Cup (16 tbs), toast
 White button mushrooms1 Cup (16 tbs), quartered
 Provel cheese1 Cup (16 tbs), shredded
For the dressing
 Extra virgin olive oil3⁄4 Cup (12 tbs)
 Red wine vinegar1⁄4 Cup (4 tbs)
 Sweet balsamic1 Tablespoon
 Sea salt1 1⁄2 Teaspoon
 Cracked pepper1 Teaspoon

Nutrition Facts

Serving size

Calories 1378 Calories from Fat 1027

% Daily Value*

Total Fat 114 g175.6%

Saturated Fat 24.1 g120.6%

Trans Fat 0 g

Cholesterol 159.9 mg

Sodium 1801.9 mg75.1%

Total Carbohydrates 31 g10.2%

Dietary Fiber 7.7 g30.9%

Sugars 14.2 g

Protein 55 g110.2%

Vitamin A 161% Vitamin C 58.5%

Calcium 12.5% Iron 24.2%

*Based on a 2000 Calorie diet

Things You Will Need

foil
oven
large serving bowl
pizza stone

Directions

GETTING READY
1. Prepare a foil and place it on the pizza stone, lightly grease the foil with extra virgin olive oil.
2. Rinse the spinach three times under cold water, drain the excess water and keep the spinach in a colander.
3. Quarter the roma tomatoes and mushrooms, keep it aside until needed.
4. It is beetr to skin the salmon skin before or after cooking, whatever is easier.
5. Preheat the oven at 475 degree.

MAKING
6. Place the salmon fillets in the foil, pork it with the fork.
7. Combine melted butter along with extra virgin olive oil and lemon juice.
8. Drizzle the butter sauce over the salmon fillet and close the foil.
9. Bake it in the preheated oven for 10-12 minutes on each side, or until the fillets looks white and flaky.
10. Place the spinach in a large serving bowl, add the sun dried tomatoes, roma tomatoes; toasted walnuts, white button mushrooms and shredded provel cheese.
11. In another bowl combine the extra virgin olive oil along with red wine vinegar and sweet balsamic.
12. Place the salmon fillet on top and drizzle the dressing, season with sea salt and cracked pepper.

SERVING
13. Serve the salmon spinach salad fresh and crisp.

NOTE
Toast the walnuts in the oven for 10 minutes if you like.
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