Poached Salmon with Sauteed Spinach and Sweet Potatoes
This entire meal is incredibly quick and simple--if I can do it, anyone can. Salmon, the main dish, requires 4-5 ingredients. It's incredibly buttery and flakes easily. The spinach side requires 4 ingredients and the sweet potato side requires 2 ingredients. I combine the sauteed spinach and sweet potatoes as a side dish, but you could use just one of those (or use another side dish).
This entire meal is incredibly quick and simple--if I can do it, anyone can. Salmon, the main dish, requires 4-5 ingredients. It's incredibly buttery and flakes easily. The spinach side requires 4 ingredients and the sweet potato side requires 2 ingredients. I combine the sauteed spinach and sweet potatoes as a side dish, but you could use just one of those (or use another side dish).
- 2 tablespoons olive oil
- 1 clove garlic sliced
- 14.5 ounces chicken broth
- 1/4 cup chablis or chicken broth
- 1/4 teaspoon dried dill weed crushed
- 4 slices lemon thinly sliced
- 1.5 pounds salmon 4 steaks cut 1-inch thick
- 16 ounces fresh spinach bagged (e.g., fresh express, dole)
- 2 sweet potatoes sliced or diced
- salt minimal
- Carbohydrate 116.79395301648 g
- Cholesterol 662.1031123125 mg
- Fat 95.3611689853047 g
- Fiber 38.2220315197004 g
- Protein 234.73478343826 g
- Saturated Fat 22.9517207914927 g
- Serving Size 1 1 Serving (2249g)
- Sodium 1259.41096329906 mg
- Sugar 78.5719214967796 g
- Trans Fat 11.0078576469804 g
- Calories 2155 calories
Step-by-step
- In a 10-inch skillet, combine broth, wine, dill, and lemon slices. Over medium-high heat, heat to boiling.
- Arrange fish in broth mixture. Reduce heat to low. Cover, cook 10 minutes or until fish flakes easily when tested with a fork. Discard poaching liquid.
- Slice or dice sweet potatoes and coat in olive oil. Sauté in a skillet (separate from salmon and spinach) for about 10 minutes.
- Sauté a sliced garlic clove in about 1-2 tbsp. of olive oil in a skillet (separate from salmon and sweet potatoes). After a minute, add a bag of spinach. Toss. Cover. Toss. Add (minimal) salt if needed.
- Get out everything and cut up veggies.
- Start potatoes first.
- Combine fish broth to boil.
- Don't start spinach until everything else is about 5 minutes til done.
- Combine potatoes & spinach once they are both done cooking.
A Weeknight Wonder: Poached Salmon with Spinach and Sweet Potatoes
As a busy working mom, finding time to cook a healthy and delicious dinner often feels like a Herculean task. Between school pick-ups, after-school activities, and the never-ending cycle of laundry and household chores, the last thing I want is to spend hours in the kitchen. That's why I've developed a love for quick, easy, and nutritious recipes that don't compromise on flavor. This poached salmon with sauteed spinach and sweet potatoes is a perfect example. It's ready in under 30 minutes, requires minimal cleanup, and is packed with flavor and healthy ingredients.
The beauty of this recipe lies in its simplicity. The salmon is poached in a flavorful broth of chicken broth, white wine (or more broth if you prefer), dill, and lemon slices. This gentle cooking method results in incredibly tender, flaky salmon that's bursting with fresh, bright flavors. The poaching liquid itself is wonderfully aromatic, though I usually discard it; I prefer a clean palate for the salmon's delicate taste. The sweet potatoes, seasoned simply with olive oil and a touch of salt, offer a delightful sweetness that complements the savory salmon. Their soft texture adds a lovely contrast to the flaky fish.
The sauteed spinach is a quick and easy addition to the meal, providing a boost of vitamins and minerals. I often use a pre-washed bag of spinach to further streamline the process. A simple sauté with a little olive oil and a clove of garlic is all it needs to transform into a tender, flavorful side dish. The combination of the three components is a symphony of flavors and textures, creating a meal that's both satisfying and elegant.
The timing of this recipe is key. I start by preparing the sweet potatoes, as they take the longest to cook. While those are simmering away, I prepare the poaching liquid for the salmon. The spinach is the last to go into the pan, usually added about 5 minutes before the other components are finished cooking. This staggered approach allows me to have everything ready at roughly the same time.
This recipe is a versatile one; feel free to adjust it to your liking. If you're not a fan of spinach, you could substitute it with asparagus, green beans, or another vegetable you enjoy. Similarly, if you don't have white wine on hand, you can easily replace it with more chicken broth. The most important thing is to create a meal that you love and that fits into your busy schedule.
This recipe has become a weekly staple in our home. It's a quick, easy, and delicious meal that the whole family enjoys. It's the perfect solution for busy weeknights when you need a healthy and satisfying meal without spending hours in the kitchen. So, if you're looking for a simple, yet elegant, weeknight dinner recipe, look no further.
I encourage you to give this recipe a try. Let me know in the comments how it turned out for you and if you made any substitutions or adjustments. I'm always eager to hear about your culinary experiences and adaptations. Happy cooking!
