Salmon with Tangy Spinach and Lemon

Now begins the arduous process of transferring all my recipes over from FaceBook to the blog, but here goes. This was one of the first recipes I made the first week I went Paleo. I saw something similar in Everyday Food magazine and modified it by swapping out the type of greens. I hadn't been the hugest fan of salmon before, mostly favoring tilapia up until that point but I don't think I've eaten tilapia since!

This recipe has very few ingredients and very few steps. It's a great quick weeknight meal. It's also ridiculously healthy with the salmon being rich in those heart-healthy Omega-3 fatty acids and dark leafy greens considered a superfood - bursting with vitamins, minerals, fiber, and cancer-preventing folic acid. mmmm... folic acid

Ingredients:

• 1 lemon
• 1 Tbsp Extra Virgin Olive Oil (EVOO)
• 1 small red onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 2 bags baby spinach (or mixed greens like spinach/kale/swiss chard/collard - yum!)
• 1 lb wild salmon (a full steak, or individual filets)
• kosher/sea salt to taste
• fresh ground pepper

1. Thinly slice off both ends of one lemon and cut into 4-6 thin slices. Reserve enough lemon to squeeze about 1-2 Tbsp lemon juice at the end.

2. In a large saucepan heat oil over medium-high heat. Cook onion and garlic, stirring occasionally until golden brown.

3. Stir in spinach (or mixed greens) and 1/3 cup water. Arrange salmon on top; season with salt and pepper. Cover salmon with lemon slices. Cover, and cook until salmon is opaque throughout (10-15min).

4. Transfer salmon to a plate. Stir lemon juice into spinach (or mixed greens) mixture and serve with salmon.