Roasted Salmon & Creamed Spinach w/ Mushrooms (light recipe)

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For the past 7 years, since we met, my dear friend JulieAnn and I have a standing agreement to get together once a week for dinner at either her house or mine. We usually make it at least 2 weeks a month and we do a good job making it a priority no matter how busy our lives get. I really enjoy the chance to decompress from a crazy work day, have a glass of wine, catch up with each other, watch extremely bad TV (holy Housewives!), and eat yummy food. Here’s the test of a super close gal pal: you spend the evening in workout clothes and don’t even attempt to tidy up your house when they come over. I hope after we both have our own kids and battle busier days, we’ll still be able to make this happen.

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JulieAnn (not wanting a face image on the blog) and her step-son

Since most of my recent recipe posts haven’t been exactly healthy, we are getting into lighter dishes – especially since many of us are on the verge of prepping for swimsuit season. UGH. Yes. I said it. I am sorry but if any of you are feeling ‘large and in charge’ after this winter, I am right there w/ ya! Look forward to lighter versions of recipes you love, more salads, and more veggies coming soon – especially once we can fire up the grill!

JulieAnn cooked up oven-roasted salmon, creamed spinach w/ mushrooms, and red potatoes. We found the base recipes that we tweaked just a bit at Cooking Light.com. GREAT resource for light recipes. I love salmon, and this was a very delicious recipe that was moist, tangy and flavorful. The creamed spinach didn’t taste light at all, it was REALLY yummy. I was surprised. Easy healthy recipes any woman on the go would love. (note potato recipe not included).

Ingredients: Salmon

  • 2 six oz. salmon filets
  • 1 tbsp honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1/2 tsp fresh ground pepper
  • 1/4 teaspoon garlic salt
  • Cooking spray

Ingredients: Creamed Spinach/Mushrooms

  • 4 teaspoons canola oil, divided
  • 8 ounces sliced cremini mushrooms
  • 10-ounces fresh baby spinach
  • 1/3 cup finely chopped shallots
  • 2 teaspoons minced fresh garlic
  • 3/4 cup fat-free milk
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 3 ounces 1/3-less-fat cream cheese

Directions Salmon:

  1. Heat oven to 450 degrees.
  2. Combine honey, mustard, vinegar, pepper & salt in small bowl.
  3. Brush over fish.
  4. Coat cooking pan with cooking spray. Place salmon on pan.
  5. Cook for 11-13 minutes until cooked through. Internal temperature at 145 degrees.

Directions Creamed Spinach/Mushrooms:

  1. Heat a large skillet over medium-high heat.
  2. Add 1 1/2 teaspoons oil; turn pan to coat with oil.
  3. Add mushrooms; cook 7 or so minutes or until liquid evaporates.
  4. Remove mushrooms from pan.
  5. Add 1 1/2 teaspoons oil to pan; turn to coat pan with oil.
  6. Add spinach; cook 1 minute or until spinach wilts. Remove from heat and set aside.
  7. Heat a small dutch oven or heavy bottomed pot over medium heat.
  8. Add remaining 1 teaspoon oil; turn to coat with oil.
  9. Add shallots and garlic; cook 1 minute, stirring constantly.
  10. Combine milk and flour, stirring with a whisk.
  11. Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly.
  12. Cook 4 or so minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth.
  13. Add mushrooms and spinach to milk mixture, and toss gently to coat.

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One thought on “Roasted Salmon & Creamed Spinach w/ Mushrooms (light recipe)

  1. Julie Ann

    Angela, love your blog! I’ve gotten so many cooking ideas from you over the years, glad you’re sharing them with the world.

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