|Serving Size||½ of recipe|
|Total Fat||15.5 g|
|Saturated Fat||3 g|
|Total Carbohydrate||1.5 g|
|Dietary Fiber||0.5 g|
|Garlic powder||¼ teaspoon|
|Dried dill||¼ teaspoon|
|Salmon, cut into 2 pieces||10-ounce filet|
|Olive oil||2 teaspoons|
|Lemon sliced into 4 wedges||½|
|Fresh parsley sprigs||4|
- In a small dish, mix together garlic powder, salt, dill, paprika, and pepper. Season salmon with spice rub.
- Heat olive oil and butter in a large skillet over medium-high heat. Add salmon, skin side down, and reduce heat to medium-low. Sear for about a minute.
- Add ½ cup water, or just enough to fill pan and surround the bottom of the salmon. Cover and cook for 2-3 minutes. Flip the filets over and cook with lid on for another 2-3 minutes, or until cooked through.
- Squeeze a lemon wedge over each filet. Garnish with fresh parsley and serve with remaining lemon wedges on the side.
Heat 2 teaspoons olive oil over medium heat. Add 1 package (12-16 ounce) of baby spinach, season with ¼ teaspoon salt, and stir until just wilted.
Scrub 2 medium Yukon gold potatoes, place in medium-sized pot and fill with water. Place pot on burner and cook on medium-high heat until the water begins to boil. Once water starts boiling, place lid on pot and reduce heat to medium-low so that water is just simmering. Total cooking time is about 25-35 minutes or until potatoes are soft when pricked. Serve potatoes with a teaspoon of butter, if desired.
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