Cooking spray
\n4 (6-oz.) salmon fillets (about 1 inch thick)
\n1\/2 tsp. salt, divided
\n1\/4 tsp. black pepper
\n1 tsp. olive oil
\n1 T. thinly sliced shallots
\n1 1\/2 C. presliced mushrooms
\n2 C. fresh spinach
\n1 tsp. grated lemon rind
\n1 tsp. fresh lemon juice<\/p>\n
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1\/4 tsp. salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm. Add oil and shallots to pan; saut\u00ef\u00bf\u00bd 1 minute. Add mushrooms in a single layer; cook 2 minutes (do not stir). Cook an additional 2 minutes, stirring frequently. Add spinach; cook 30 seconds or until spinach wilts. Remove from heat; stir in 1\/4 tsp. salt, rind, and juice. Serve over fish.<\/p>\n
Yield: 4 servings
\nCalories: 298
\nFat: 14.4g
\nFiber: 0.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
Cooking spray 4 (6-oz.) salmon fillets (about 1 inch thick) 1\/2 tsp. salt, divided 1\/4 tsp. black pepper 1 tsp. olive oil 1 T. thinly sliced shallots 1 1\/2 C. presliced mushrooms 2 C. fresh spinach 1 tsp. grated lemon rind 1 tsp. fresh lemon juice Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle fish with 1\/4 tsp. salt and pepper. Add fish to pan; cook 5 minutes on each side or until fish flakes…<\/p>\n