This dish is as healthy as it is tasty. Salmon is rich in omega-3 fatty acids and a great source of protein.
- 4 four ounce filets of salmon
- 1 large clove of garlic, minced
- 3 tablespoons of olive oil
- 1 tablespoon of stone ground mustard
- ½ onion, sliced
- 4 cups of organic baby spinach leaves
- 4 cups of fresh arugula
- Few sprigs of fresh thyme
- Juice of one half lemon
In a large skillet, heat 1 tablespoon of olive oil over medium-low heat and add minced garlic. Gently stir garlic until for about 1-2 minutes or until the garlic is light brown.
Season salmon filets with salt and pepper. Place salmon filets in skillet and cook until the salmon starts to flake easily with a fork. About 6-8 minutes. Remove salmon to a plate.
In a small bowl mix 1 tablespoon olive oil, lemon juice and mustard until smooth.
Add remaining olive oil to the skillet and add sliced onion. Sauté the sliced onion until translucent and slightly caramelized. Add baby spinach and arugula and gently toss with onions. Cook until just wilted. Add lemon mustard mixture and combine with the spinach and arugula.
Divide the wilted spinach and arugula between 4 plates and top with salmon filet. Garnish with sprigs of thyme and additional lemon slices.