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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.
Course Side Dish
Cuisine American
Keyword spinach with sundried tomato
Prep Time 2 minutes minutes
Cook Time 12 minutes minutes
Total Time 14 minutes minutes
Servings 2 servings
Calories 144 kcal
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
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.
Keep the salmon and asparagus warm in a 170° oven
Nutrition label is for 2 servings of the spinach and sun dried tomatoes.
Serving: 2 servings | Calories: 144 kcal