Weight Watchers has been a heavy topic at the office lately ~ two of my co-workers, Gloria and Joyce, signed on the program and lost a significant amount of weight. And while I’m not a big fan of diets (who is???) I have come to respect the way both Gloria and Joyce adhere to the point system while enjoying good food and not denying themselves an occasional dessert. So, when Gloria shared a recipe from the “Weight Watchers 101 Best Quick & Easy Recipes” I made the dish, bought the book (as did my friend Cindy who doesn’t cook ~ but she’s an excellent editor) and have now become a fan of these 15 to 30-minute menus. This quick-fix salmon recipe is easier to make than a tuna salad sandwich, and though it’s valued at only “ 7 points” it’s off the charts for me!
(I’m sure Cindy’s husband Bob, the home chef, is having a field day with the 101 recipe options – aren’t you Bob?)
Pan-Seared Salmon with Lemon-Garlic Spinach
Points value: 7
1 tps. ground cumin, divided
½ tsp. salt, divided
¼ tsp. pepper, divided
4 (6-ounce) salmon fillets
2 tsp. olive oil divided
2 garlic cloves, minced
3 (6-ounce) packages fresh baby spinach (Note: sounds like a lot, but it will reduce in volume once it wilts.)
1 tsp. grated fresh lemon rind
1. Combine ½ teaspoon cumin, ¼ teaspoon salt, and 1/8 teaspoon pepper; sprinkle evenly over fish. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add fish, flesh side down, and cook 4 minutes. Turn fish over, and cook 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe drippings from pan with a paper towel.
2. Add remaining 1 teaspoon oil to pan; heat over medium-high heat. Add garlic; sauté 1 minute. Add spinach, in batches, and cook until spinach wilts and liquid almost evaporates, stirring frequently. Stir in remaining ½ teaspoon cumin, ¼ teaspoon salt, 1/8 teaspoon pepper, and lemon rind. Serve fish over wilted spinach. Squeeze lemon wedges over fish and spinach before serving.