Salmon with Mustard Crust and Sautéed Spinach

Almost all of the fat in this dish comes from the salmon. Fish fat is a “good” fat, rich in omega- 3 fatty acids, which have been shown to reduce cholesterol and the risk of heart disease. Pair this entrée with Rocco DiSpirito’s Down Home Baked Beans for the perfect 500 calorie dinner. To purchase your copy of Rocco's book Now Eat This!, click here.

Serves 4

Non-stick cooking spray
1 Small red onion (sliced very thin)
1/3 cup Dijon mustard
1 Small navel orange (peeled and cut into segments)
4 (4 oz) Salmon fillets
Salt and pepper
2 cloves Garlic cloves (sliced very thin)
2 tbsp Real bacon bits
12 oz Baby spinach

Preheat the broiler on low. Line a baking sheet with foil; spray it with cooking spray and set it aside. In a small bowl, mix the onion with the mustard. Add the orange segments and toss to combine thoroughly. Season the mixture generously with salt and pepper. Lay the salmon on the prepared baking sheet; season it with salt and pepper. Divide the onion mixture among the 4 fillets, spreading it out to cover the surface of the fish completely.

Broil the salmon until the onion mixture is almost charred and the salmon is just cooked through, about 8 minutes. Meanwhile, heat a large non-stick sauté pan over medium-high heat. When the pan is hot, spray it with cooking spray. Add the garlic and cook, stirring, until it is very fragrant and just beginning to brown, about 1 minute. Then add the bacon bits and spinach, and season lightly with salt and pepper. Cover the pan and cook, stirring occasionally, until the spinach wilts, about 3 minutes.

When the spinach is cooked, remove it from the pan, draining off as much liquid as possible, and arrange it on a serving platter. Place the salmon fillets on top of the spinach, and serve.