Gluten Free Seared Salmon over Spinach and Olive Relish Recipe

               
This quick, heart-healthy seafood entrée features seared salmon paired with mellow white beans and a zesty olive relish. Splashes of champagne vinegar and lemon juice brighten up every bite.
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Ingredients
Recipe yields 4 servings
Olive Relish
1 cup green mild olives, diced and pitted
1 Tbsp diced shallot
1/4 cup chopped fresh parsley
2 Tbsp Champagne vinegar or white vinegar
2 Tbsp honey
2 lemons, zested, segmented and juice reserved
Black pepper to taste
Salmon
1 Tbsp olive oil
4 salmon fillets (4 oz each)
Black pepper to taste
2 Tbsp crushed garlic
2 cups white beans, drained and liquid reserved
4 cups fresh baby spinach
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Helpful how to videos
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Directions
Olive Relish
Step 1

In a bowl, mix olives, shallot, parsley, vinegar, honey, lemon zest, segments and lemon juice. Add black pepper to taste. Set aside. Relish can keep in an airtight container for up to 2 weeks.

Salmon
Step 1

In a large skillet, heat 1/2 tablespoon of the olive oil until hot but not smoking. Season salmon with black pepper and carefully lay in skillet. Sear in hot oil for 2 to 3 minutes; do not move the fish. Flip fish over and cook for another 2 to 3 minutes.

Step 2

In same skillet, combine remaining 1/2 tablespoon olive oil and garlic and cook over medium heat until garlic is golden brown, about 1 minute. Add white beans with reserved liquid, spinach and black pepper to taste. Stir. Cover pan and cook for 2 minutes.

Step 3

To serve, arrange salmon over white beans and spinach. Top with olive relish, if using.

Time: 30 minutes
Servings: 4
Calories: 381
Make this for: Heart Healthy
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Nutrition facts
Serving Size: 4 oz salmon, 1/2 cup spinach mixture
Per serving:
calories:381
total fat:14g
sat fat:2g
cholesterol:70mg
sodium:556mg
total carb:32g
fibers:8g
proteins:33g

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Gluten Free Seared Salmon over Spinach and Olive Relish Recipe

Ingredients
Recipe yields 4 servings
Olive Relish
1 cup green mild olives, diced and pitted
1 Tbsp diced shallot
1/4 cup chopped fresh parsley
2 Tbsp Champagne vinegar or white vinegar
2 Tbsp honey
2 lemons, zested, segmented and juice reserved
Black pepper to taste
Salmon
1 Tbsp olive oil
4 salmon fillets (4 oz each)
Black pepper to taste
2 Tbsp crushed garlic
2 cups white beans, drained and liquid reserved
4 cups fresh baby spinach
Directions
Step 1

In a bowl, mix olives, shallot, parsley, vinegar, honey, lemon zest, segments and lemon juice. Add black pepper to taste. Set aside. Relish can keep in an airtight container for up to 2 weeks.

Salmon
Step 1

In a large skillet, heat 1/2 tablespoon of the olive oil until hot but not smoking. Season salmon with black pepper and carefully lay in skillet. Sear in hot oil for 2 to 3 minutes; do not move the fish. Flip fish over and cook for another 2 to 3 minutes.

Step 2

In same skillet, combine remaining 1/2 tablespoon olive oil and garlic and cook over medium heat until garlic is golden brown, about 1 minute. Add white beans with reserved liquid, spinach and black pepper to taste. Stir. Cover pan and cook for 2 minutes.

Step 3

To serve, arrange salmon over white beans and spinach. Top with olive relish, if using.

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