This recipe packs a double dose of omega-3s, by combining salmon and almonds, and has the added brain boosting benefits of spinach. Cooking over low heat ensures a silky-textured salmon that’s never overcooked.
Ingredients- serves 4
- 4 salmon fillets (6 oz each)
- Zest and juice of 1 large juicy orange
- 2/3 cup almonds, chopped or flaked
- 4 tablespoons flat leaf parsley or dill, chopped finely
- Olive oil
- Salt and pepper
- Chilli flakes to taste
- 1-2 large bags spinach
For The Salmon
- Bring salmon to room temperature by leaving it out on the counter for approximately 30 minutes.
- Preheat oven to 135C. Cover a small dish which can hold the salmon and its juices and place onto an oven sheet pan.
- Combine orange zest, orange juice, almonds, parsley, ½ teaspoon of salt, and ½ teaspoon of pepper in a small bowl. Set aside.
- Put salmon fillets skin side down into the dish.
- Drizzle/brush each fillet with about 1.5 teaspoons of olive oil and sprinkle with salt and pepper. Place pan in oven and cook for 20 minutes.
- Pat almond and orange mixture onto salmon, along with the herbs, and return to oven for an additional 5 minutes, until nuts are lightly toasted but not burned.
- Salmon should be cooked through, although colour will remain vibrant and flesh will be soft.
For The Spinach
- In the meantime, add the spinach to a pan/wok (don’t worry it will wilt to a tiny fraction of the volume it is when raw), add 1 tsp salt and 1-2 tablespoons of water (but not too much as the leaves will release water)
- Cover with a lid and stir from time to time to get all the leaves evenly cooked
- Drain thoroughly in a sieve, pushing down with a spoon to remove excess water
- Return to pan and add 1-2 Tbs extra virgin olive oil, chilli flakes to taste, a bit more salt if needed, and mix thoroughly
- Cover to keep warm.
Pile spinach onto each plate and then top with the salmon and its juices.
Adapted from Brain HQ