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Thursday, December 22, 2011

Baked Salmon with Spinach


Law of taste: Taste is inversely proportional to the health-value of a food.

They say exceptions prove a law, this is one of those exceptions. I frequently make this as dinner for my husband, who is striving hard to loose some extra pounds.

One of the benefits of living in Washington state is that we live in the Salmon capital of the world. The waters around Washington yields the freshest and tastiest salmon ensuring copious supply to our household.


  1. 1lb salmon fillet
  2. 1 tsp. chopped garlic
  3. 2-3 tbsp of mayonnaise (low-fat)
  4. 1 tsp. black pepper powder
  5. 2 tsp. lime juice
  6. Half cup of spinach leaves finely chopped
  7. Oil (preferably cooking spray to reduce usage of oil)
  8. 1 tbsp. olive oil
  9. Salt


Preheat the oven at 350F.

Wash the fish fillet and pat it dry.

In a mixing bowl add all other ingredients and mix  well. Take a baking dish coated with cooking spray (this further reduces fat). I use Pam cannola Spray.

Place the fish fillet on the tray, skin side down. Spread the mayonnaise and spinach mixture over it. Drizzle one spoon of olive oil and bake it for about 20-25 mins or till the fish flakes easily when tested with a fork.

Serving Tip: Today I baked thick slices of onion, yellow bell pepper and cabbage smeared with salt and black pepper powder along with the fish to serve as an accompaniment.

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