Prep: 15 minutes
Bake/Cook: 15 minutes • Serves: 8
1/4 cup PICS olive oil
2 teaspoons kosher salt
2 teaspoons PICS ground black pepper
2 cups packed Full Circle baby spinach
1/2 cup chopped sun-dried tomatoes (not in oil)
1/4 cup PICS capers, drained and rinsed
6 garlic cloves, minced
1/3 cup fresh lemon juice
2 cups PICS heavy cream
1 cup PICS grated Parmesan cheese
1.Preheat oven to 425°; line rimmed baking pan with aluminum foil. Place salmon on prepared pan; brush with 3 tablespoons oil, and sprinkle with 1 teaspoon each salt and pepper. Bake salmon 15 minutes or until internal temperature of salmon reaches 145°; transfer to plate.
2.In medium saucepan, heat remaining 1 tablespoon oil over medium-high heat. Add spinach, tomatoes and capers; cook 3 minutes or until spinach wilts and tomatoes are soft, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add lemon juice; cook 1 minute or until most liquid is absorbed, stirring occasionally. Add cream, cheese and remaining 1 teaspoon each salt and pepper; heat to a simmer. Reduce heat to medium; simmer 5 minutes or until slightly thickened. Makes about 2-1/2 cups sauce.
3.Serve salmon topped with sauce.
Approximate nutritional values per serving (1 salmon fillet, 5 tablespoons sauce):
601 Calories, 44g Fat (18g Saturated), 184mg Cholesterol,
876mg Sodium, 7g Carbohydrates, 1g Fiber, 44g Protein