Steamed Salmon and Lemon Spinach


by: GregL

A great combination of both steamed salmon and lemon spinach. The lemon helps digestion with the wonderfully nutritious fatty salmon. Go with organic extra virgin olive oil, to give the lemon and spinach and extra strong olive oil flavoring. Atlantic wild salmon is preferred.


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serves: 4

8 cups of spinach, chopped

4 tsp extra virgin olive oil

1/4 tsp salt, kosher or sea salt

1 tbsp parsley, chopped

8 tsp chicken broth, reduced sodium

4 boneless skinless salmon fillets (6oz each),

4 slice lemon, thinly sliced pieces

Nutrition Facts
Steamed Salmon and Lemon Spinach

Servings Per Recipe: 4

Amount per Serving

Calories: 298

  • Total Fat: 15.5 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 93.6 mg
  • Sodium: 294.8 mg
  • Total Carbs: 2.9 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 0.5 g
  • Protein: 35.7 g

how is this calculated?

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1.  Heat oven to 435F

2.  Mix together chopped spinach, olive oil and salt

3.  Tear 4 sheets of aluminum foil, each 14" in length

4.  Place aluminum foil on flat work surface, scoop in 1/4 of the chopped spinach mix on each piece, make sure to keep spinach mix roughly 3" from the edges

5.  Add 2 teaspoons of chicken broth to each of the 4 pieces of foil

6.  Place a fish fillet on-top of each of the spinach mix pieces

7.  Fold the halves of the aluminum sheets over the fish, folding over again to properly seal fish inside

8.  Put the aluminum pieces on a flat baking tray

9.  Bake for 20 minutes

10.  Serve by sprinkling chopped parsley on-top and placing 1 lemon slice on each fillet

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