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Salmon with tzatziki and crisp greens

This shelf's only bottle has enough body to dress a whole plate, so build around it: roasted salmon with a big handful of spinach turned tender in butter, then topped with the tzatziki's cool, tangy reach. You'll have this on the table in half an hour.

Serves 2. 30 minutes, 12 at the stove.

About 1060 calories a serving, 95 g protein, 19 g carbohydrate, 69 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need

To buy

  • 2, about 5 ounces each salmon fillets
  • 4 cups packed fresh spinach

From your shelf

  • 6 tablespoons cucumber tzatziki style dressing

Staples

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon oil
  • 1 tablespoon butter

  1. Heat your oven to 400°F (200°C). Pat 2 salmon fillets dry and place them skin-side down on a parchment-lined sheet; coat them with 1 tablespoon of oil and season with 1/4 teaspoon of salt and a pinch of pepper. Roast until the thickest part of each fillet flakes at a gentle touch, about 12 to 14 minutes.
  2. While the salmon roasts, melt 1 tablespoon of butter in a large skillet over medium-high heat. Add 4 cups of packed fresh spinach, stirring often, until it softens and releases its liquid, about 3 to 4 minutes; season with 1/4 teaspoon of salt and a pinch of pepper.
  3. Arrange the wilted spinach on each of two plates. Top with one salmon fillet, skin-side up. Drizzle each plate with 3 tablespoons of the tzatziki dressing and serve right away.

Note Swap the spinach for shredded romaine or cook a handful of kale, tossing it longer until tender. Leftovers keep in the cold box for one day; eat them at room temperature or warm the salmon gently. Serve with a wedge of lemon and crusty bread to catch the runoff.

On the label

WATER, CANOLA OIL, CUCUMBER, SUGAR, DISTILLED VINEGAR, EGG YOLKS MIX (EGG YOLKS, SALT), GREEK STYLE YOGURT POWDER (MILK PROTEIN CONCENTRATE, SKIM MILK POWDER, LACTIC ACID, CITRIC ACID, BACTERIAL CULTURES), SALT, LACTIC ACID, CORN STARCH, CONCENTRATED LEMON JUICE, ROWANBERRY EXTRACT (CONTAINS TAPIOCA FLOUR), XANTHAN GUM, SPICE, MALTODEXTRIN, DEHYDRATED DILL, SPINACH EXTRACT, GUAR GUM, SODIUM ALGINATE, ROSEMARY EXTRACT.

Open Nature, dips & salsa, serving 30 MLT, package 11.8 fl oz/349 mL. Ingredients as printed on the label.

More from Open Nature

Other cucumber

Cooks as cucumber, salad dressing, tzatziki. Half of it left? Use up the cucumber.

Had this in a photo? Cook with it Photograph your shelf