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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Easy Baked Salmon with Wilted Spinach and Strawberry Salsa

Posted on by Alisa Fleming in Dairy-Free Recipes, Entrees with 1 Comment

This salmon recipe is ever-so-slightly adapted from Whole Foods. They shared several of their best salmon recipes with us in honor of a nationwide salmon sale, and we knew that this one was a true keeper. The strawberry salsa is a unique surprise that will delight your taste buds!

Whole Foods shares the following information about their salmon: “The fillets come from a Marine Stewardship Council (MSC) certified fishery and are hand-selected by two Whole Foods Market port buyers who spend the summer at Alaska’s port openings, selecting the highest quality and most flavorful salmon as it comes into season. The featured salmon is troll-caught, meaning fish are individually caught by one or two fishermen using a number of baited hooks and lines. The fish is shipped directly from the icy waters of Alaska to stores within 24-48 hours of the catch!”

Easy Baked Salmon Recipe with Strawberry Salsa - Healthy and Dairy-Free

Easy Baked Salmon with Wilted Spinach and Strawberry Salsa
 
Prep time

Cook time

Total time

 

Serves: 4 light meals

Ingredients
  • 4 (4-ounce) salmon fillets, skin removed
  • 1 teaspoon lemon zest
  • salt and pepper, to taste
  • 1 pound strawberries, diced
  • 2 kiwifruits, peeled and diced
  • 1 cucumber, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons fresh lemon juice, divided
  • 1 pound baby spinach leaves, rinsed but not dried

Instructions
  1. Preheat your oven to 350°F.
  2. Place the salmon on a baking sheet and sprinkle with lemon zest and a little salt and pepper.
  3. Bake for 15 to 18 minutes or until cooked through.
  4. Meanwhile, place the strawberries, kiwi, cucumber, jalapeño, mint and 1 tablespoon of the lemon juice in a medium bowl and toss until combined. Set aside.
  5. Heat a large, high-sided skillet over medium heat. Add the spinach, with water still clinging to leaves, cover and cook 5 minutes or until wilted, stirring occasionally.
  6. Stir in the remaining 1 tablespoon of lemon juice.
  7. Divide the spinach among 4 plates, and top with the salmon and salsa and serve.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. Recipe for Gluten Free, Sugar Free 31 Quick Weeknight Meals for Back to SchoolSeptember 4, 2013 at 3:04 amReply

    […] Easy Baked Salmon with Wilted Spinach and Strawberry Salsa from Go Dairy Free […]

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