4 3-oz (85 g) salmon filets
salt and freshly ground pepper, to taste
canola or olive oil, for cooking
1/2–3/4 cup (125–185 mL)
heavy (whipping) cream, a squeeze of lemon
1 loosely packed cup (250 mL) baby spinach
Set a heavy skillet over medium-high heat and season the salmon with salt and pepper. Drizzle some oil into the pan and set in the salmon; cook for a minute or two, until the fish starts to turn opaque on the bottom.
Pour the cream into the pan around the salmon, add a squeeze of lemon and the spinach, cover and cook for 5 minutes, or until the fish is firm, the edge flakes easily with a fork, but the thicker middle is still moist. Add a little extra cream if it has cooked down too much and the pan seems dry. Serve over rice or quinoa.
If you like, add a splash of wine before you pour in the cream.
Serves 4. PER SERVING: 254 calories, 16 g fat (7.6 g saturated fat, 5.3 g monounsaturated fat, 3.2 g polyunsaturated fat), 99 mg cholesterol, 1 g carbohydrates, 22.4 g protein, 0.2 g fibre.
Originally published in ParentsCanada magazine, Spring 2017.