I’m not typically a fan of spinach salads, but this one is different – and I’m obsessed!

To make it, you sautée onions and the throw the spinach into the hot pan. The heat from the pan gently wilts the spinach just enough to soften it up a little and take some of the bitter edge off it.

Then it all gets tossed with toasted pecans and crumbled goat cheese. The contrast between the sweet onions, crunchy pecans (or spiced pecans), and creamy goat cheese is amazing!

The cheese and nuts also make the salad substantial enough that it can hold it’s own as a side dish – I’ve actually started planning meals around it – and it’s become my go-to item to accompany richer entree like the burgers I posted the other day.

Last night, we ate it with grilled strip steak that I topped with a sprinkle of porcini sea salt. The dinner was absolutely delicious, and we didn’t miss not having a starch at all.

And to top it all off? It only take about 5 minutes to make.

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Wilted Spinach Salad with Chevre & Pecans

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 212kcal

Author Lauren Keating

Ingredients

• 2 teaspoons Olive Oil
• 1 Onion thinly sliced
• 1 pinch Salt
• 1 bag 5 ounces Baby Spinach
• 2 tablespoons Balsamic Vinegar
• ½ ounce Pecans
• 2 ounces Goat Cheese Chevre, crumbled
• Cracked Black Pepper

Instructions

• Heat the oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 5 minutes or until softened. Add the spinach and cook, tossing, for one minute or until slightly wilted. Transfer to a serving bowl and drizzle with balsamic.
• Add the pecans to the pan and set over high heat. Toast for one minute. Chop. Add nuts and cheese to the salad and toss to combine. Season with freshly cracked black pepper.

Nutrition

Calories: 212kcal | Protein: 8g | Fat: 15g | Fiber: 3g

Lately, I’ve been using up a lot of my culinary creativity on freelance projects.  One of my favorites are potato and smoked salmon pancakes with creamy dill sauce that I created for Eat Better America last month. I ate them every day for a week and still wasn’t tired of them. They were crispy on the outside, creamy on the inside, and the smoked salmon went perfectly with potato.

When I found myself with extra egg whites after making a batch of grapefruit curd the other day, I decided to make a frittata using the same flavors as those pancakes. While it was a little less elegant than the potato pancakes, it was just as luxurious. Plus, it was quick and easy – a combination that can’t be beat!

Served this frittata with a crisp salad dressed with a simple tarragon vinaigrette (equal parts tarragon vinegar and olive oil, with a touch of mustard, salt, and pepper) for a great lunch or light dinner.

I used smoked salmon trimmings to make both these and the potato pancakes that I mentioned above. This new-to-me product isn’t as pretty as the smoked salmon that I’m used to (and the small, thickly cut pieces probably wouldn’t work well on a bagel) but at under $9 a pound, it’s a steal!

Tasty Salmon Recipes

• How to Air Fry Salmon
• Frozen Salmon in Air Fryer
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Miso Salmon in Broth
• Two-Minute Salmon Teriyaki
• Tea-Smoked Salmon
• Cedar Plan Salmon

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Smoked Salmon and Potato Fritatta

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 148kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon Olive Oil
• 1 Onion diced
• 1 Russet Potato diced
• ¼ cup Vegetable Stock
• 2 Eggs beaten
• 2 Egg Whites beaten
• 2 Tablespoons plain fat-free Greek Yogurt
• 2 ounces Smoked Salmon chopped
• Freshly chopped Dill optional

Instructions

• Heat the broiler.
• Heat the olive oil in an 8-inch omelet pan. Add the onion and potato. Cook about 5 minutes, or until the onion is soft and the edges of the potato begin to brown and crisp. Add the vegetable stock and allow the potatoes to steam over medium heat until they are soft and the liquid is cooked off about 10 minutes.
• In a bowl, beat together the eggs, egg whites, and yogurt. Pour into the omelet pan. Top with the salmon. Cook for 4 or 5 minutes, or until the bottom of the frittata begins to set. Transfer the pan to the oven and broil for 3 or 4 minutes, or until lightly browned and fluffy. Sprinkle with fresh dill, if desired. Remove from pan and cut into 4 servings.

Nutrition

Serving: 1g | Calories: 148kcal | Carbohydrates: 12g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 97mg | Sodium: 398mg | Fiber: 1g | Sugar: 2g