Wilted Spinach with Sun Dried Tomatoes and Capers
Nothing is easier than wilted spinach and sun dried tomatoes and capers with pan grilled salmon. If you are in a pinch for a time saver meal, this is it.
Servings 2 servings
Calories 144kcal
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic , slivered
- 5 oz . fresh baby spinach
- 1/2 cup sun dried tomatoes in a jar , julliend
- 2 tbsp capers ,drained
- salt and pepper
Sauce
- 1 tbsp mayo
- 1 tbsp sour cream
- 2 tsp dijon mustard
- juice of 1/2 lemon
Instructions
- Heat a skillet with the olive oil on medium heat and add the slivered garlic, 30 seconds until fragrant.
- Add the spinach in handfuls and toss to wilt.
- Once most of the spinach is wilted (1 1/2 mins), add the sun dried tomatoes and capers to the skillet.
- Toss for another 30 seconds, add salt and pepper as desired, then plate warm with the fish, (meat), and asparagus.
Sauce
- Mix ingredients together and serve with the fish and asparagus
Notes
- Keep the salmon and asparagus warm in a 170° oven
- Nutrition label is for 2 servings of the spinach and sun dried tomatoes.
Nutrition
Serving: 2servings | Calories: 144kcal