Make spinach sauce – Peel and slice onion and garlic cloves thinly. In a skillet, heat 1 tablespoon olive oil and cook garlic and onion over medium heat until tender. Add water and salt. Stir, reduce heat and simmer for a couple of minutes. Turn off the heat and let cool. When it has cooled, transfer to blender and puree until smooth.
Sprinkle black pepper over each salmon fillet. In a skillet, heat the 2 tablespoons of olive oil and then put the salmon fillets, skin-side down into the skillet. Cook over medium high heat until browned. Turn them over, reduce heat to medium heat and cook through.
On each serving plate, spread spinach sauce and place salmon fillet on top.
In terms of the black pepper for salmon, freshly ground black pepper is best to use and sprinkle as much as you like. Serve with another green (like asparagus or broccoli) to make it a complete lean and green meal. Rice is shown in photo but remember that is only allowed with transition or maintenance meals.
1 lean | 1 healthy fat | 1/3 green
Servings 0