Grilled Salmon with Spinach and Cheese!

Grilled Salmon with Spinach and Cheese

Ingredients:

• 4 salmon fillets (skin-on or skinless, depending on preference)

• 2 tablespoons olive oil (for grilling or baking)

• Salt and black pepper to taste

• 2 cups fresh spinach (you can use frozen spinach if necessary, just thaw and drain well)

• 1/2 cup shredded mozzarella cheese (or a cheese of your choice like provolone or gouda)

• 2 tablespoons garlic butter (optional, for added flavor)

• Fresh lemon wedges for serving

Instructions:

1. Prepare the Salmon:

• Preheat your oven to 400°F (200°C) if baking, or heat your grill to medium-high heat.

• Pat the salmon fillets dry with paper towels. Drizzle with olive oil, and season generously with salt and black pepper.

2. Sauté the Spinach:

• In a medium skillet, heat a little olive oil or butter over medium heat.

• Add the fresh spinach and sauté until wilted (about 3-4 minutes). If you’re using frozen spinach, make sure it’s fully thawed and any excess water is squeezed out before sautéing.

• Season with a pinch of salt and pepper. Once the spinach is cooked, remove it from the skillet and set aside.

3. Assemble the Dish:

• For Baking: Place the seasoned salmon fillets on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for about 10-12 minutes, or until the salmon is cooked through (internal temperature should be 145°F / 63°C).

• For Grilling: Grill the salmon fillets for about 4-6 minutes per side, depending on thickness. Grill with the skin side down first to get a crispy texture.

4. Add the Spinach and Cheese:

• Once the salmon is nearly cooked, top each fillet with the sautéed spinach and then sprinkle a generous amount of shredded cheese on top.

• If baking: Place the salmon back in the oven for another 2-3 minutes until the cheese is melted and bubbly.

• If grilling: Cover the grill for a couple of minutes to allow the cheese to melt.

5. Serve:

• Serve the salmon fillets hot with a squeeze of fresh lemon juice on top. This adds a nice burst of acidity to balance the richness of the fish and cheese.

Q&A for the Recipe:

Q: Can I use frozen spinach instead of fresh?

• A: Yes! Frozen spinach works well in this recipe. Just make sure to thaw and squeeze out excess water to avoid sogginess. You can sauté it the same way as fresh spinach.

Q: What type of cheese should I use?

• A: While mozzarella is a great choice due to its meltability and mild flavor, you can also use other cheeses like cheddar, gouda, provolone, or even cream cheese for a richer texture.

Q: How do I know when the salmon is done?

• A: The best way to know is by checking the internal temperature with a meat thermometer. Salmon is perfectly cooked at 145°F (63°C). If you don’t have a thermometer, the salmon should easily flake with a fork, and the flesh should be opaque.

Q: Can I make this dish ahead of time?

• A: You can prepare the salmon and spinach in advance. Store the cooked salmon and spinach separately in the fridge for up to 2 days. When ready to serve, reheat the salmon, top with spinach and cheese, and melt the cheese in the oven or under a broiler.

Q: Can I add other vegetables to this dish?

• A: Absolutely! You can add other vegetables like sautéed mushrooms, roasted bell peppers, or even cherry tomatoes for extra flavor and nutrition.

Nutritional Benefits:

• Salmon is high in Omega-3 fatty acids, which are great for heart health and reducing inflammation.

• Spinach is packed with iron, vitamins A and C, and antioxidants.

• Cheese provides calcium and protein, but you can control the amount you use to keep the dish lighter.

This Grilled Salmon with Spinach and Cheese is a satisfying, nutrient-packed meal, ideal for a healthy lunch or dinner. Enjoy!