Lemon Dill Salmon with Sauteed Spinach

 Lemon Dill Salmon with Sauteed Spinach

grilled soy salmon

Here is a simple tasty and healthy dinner that will be ready in less than 30 minutes.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/


Serves: 2

Ingredients for sauteed salmon

2 salmon fresh or defrosted filets

1 lemon, sliced half of the lemon into thin cross cuts

  • reserve the other 1/2 of the lemon for squeezing over the fish

3/4 teaspoon  dill dry spice

2 tablespoons olive oil

Salt and pepper to taste


Ingredients for sautéed spinach

1 bunch fresh baby spinach, remove stems if you like

1 – 1/2 tablespoons olive oil

1 clove garlic, finely minced

1/3 cup dry white wine

salt and pepper to taste

1 cup low sodium chicken or vegetable broth


For the Salmon:

Pat the salmon filets dry with paper towels and season with salt and pepper.  Place oil in a sautee' pan over medium heat until oil is warmed through but not smoking.  Add the filets.   After approximately 4 minutes, squeeze lemon juice over the filets.  Remove any seeds that fall into the pan.  Turn the filets after 4-5 minutes.  Filets are ready to turn when a spatula slides easily under the filet.  Squeeze additional lemon juice over the filets then sprinkle with dill.  Continue to sautee' on the other side for another 4-5 minutes.

Fish is fully cooked when the filet resists slightly to pressure when pressed with your index finger and the center of the salmon has lost its bright shiny dark color.


For the spinach dish:

In a large saucepan over medium-low heat, sautee' garlic in the olive oil, stirring frequently for 1 minute.

Add wine and continue stirring over medium-high heat until wine evaporates.   Add the broth and continue to stir mixture over medium heat until the liquid is nearly evaporated (approximately 3 minutes).

Add spinach all at once.  Stir and toss the mixture in the pan for approximately 2 minutes or when the spinach is just slightly wilted but still bright green in color.  Turn the heat off.  Season with salt and pepper.



Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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