Don’t fear the fish! If you’re like me, you’re hesitant to cook fish. There seems to be potential for things to go wrong and then it tastes fishy. But with this salmon entree, you can’t go wrong.
It’s a one-dish meal, complete with a bed of spinach for your fish to rest atop. The subtle flavors will wow your friends, but the easy prep won’t stress you out. Courtesy of the American Heart Association, it’s rich in omega-3 fatty acids and so yummy!
Vegetable oil spray
4 salmon fillets (about 4 ounces each)
1 tablespoon salt-free all-purpose seasoning blend
1 teaspoon olive oil
1 teaspoon pepper
1 teaspoon paprika
2 medium garlic cloves, minced
1 teaspoon water
1/4 teaspoon salt
6 to 8 cups fresh baby spinach leaves
6-ounce jar marinated artichoke hearts, drained and chopped
Preheat the oven to 375°F. Lightly spray a 13 9 2-inch baking pan with vegetable oil spray.
Rinse the fish and pat dry with paper towels.
In a small bowl, combine the seasoning blend, oil, pepper, paprika, garlic, water, and salt. Brush the seasoning mixture over both sides of the fish.
To assemble, put the spinach in the baking pan, covering the bottom. Put the salmon and artichokes on the spinach. Lightly spray with vegetable oil spray.
Bake, uncovered, for 15 to 20 minutes, or until the fish flakes easily when tested with a fork.