Nutritionally speaking, salmon is swimming in goodness. And by adding spinach to the mix, you're elevating this dynamic dish to the next level. It's easy to enjoy this heart-healthy offering sans the guilt.
At a glance
1/2 small onion, minced 1 handful spinach, chiffonade (shredded into thin strips) 1 oz. white sauce 1/8 cup chicken stock 5 oz. linguine, cooked al dente 1 7-oz. salmon filet 2 jumbo shrimp
Sauté onion until translucent. Add spinach to sauté pan; stir. Add white sauce and chicken stock; blend and heat to desired temperature. Add salt and pepper to taste; keep warm. Grill salmon and shrimp to desired temperatures. Toss sauce with linguine and place on plate. Top with grilled seafood and serve.
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