Salmon with Mustard Crust and Sautéed Spinach

Found this on Dr. Oz's website.I'd love to try this recipe-I'm always looking for good and different fish recipes.

Salmon with Mustard Crust and Sautéed Spinach

Almost all of the fat in this dish comes from the salmon. Fish fat is a “good” fat, rich in omega- 3 fatty acids, which have been shown to reduce cholesterol and the risk of heart disease.

Ingredients

Serves 4

Non-stick cooking spray

1 small red onion, sliced very thin

1/3 cup Dijon mustard

1 small navel orange, peeled and cut into segments

Salt and freshly ground black pepper

4 (4-oz) salmon fillets

2 garlic cloves, sliced very thin

2 tbsp real bacon bits

12 oz baby spinach

Directions

Preheat the broiler on low. Line a baking sheet with foil; spray it with cooking spray and set it aside. In a small bowl, mix the onion with the mustard. Add the orange segments and toss to combine thoroughly. Season the mixture generously with salt and pepper. Lay the salmon on the prepared baking sheet; season it with salt and pepper. Divide the onion mixture among the 4 fillets, spreading it out to cover the surface of the fish completely.

Broil the salmon until the onion mixture is almost charred and the salmon is just cooked through, about 8 minutes. Meanwhile, heat a large non-stick sauté pan over medium-high heat. When the pan is hot, spray it with cooking spray. Add the garlic and cook, stirring, until it is very fragrant and just beginning to brown, about 1 minute. Then add the bacon bits and spinach, and season lightly with salt and pepper. Cover the pan and cook, stirring occasionally, until the spinach wilts, about 3 minutes.

When the spinach is cooked, remove it from the pan, draining off as much liquid as possible, and arrange it on a serving platter. Place the salmon fillets on top of the spinach, and serve.

Nutrition Facts

8.3 g fat

242 calories

27 g protein

10 g carbohydrates

65 mg cholesterol

3 g fiber

849 mg sodium

Recipe courtesy of NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC.