Roasted Salmon and Wilted Spinach
at the California Health and Longevity Institute Kitchen
As part of their holistic approach to health and wellness, the California Health and longevity Center features a Wellness Kitchen designed to assist visitors with food knowledge, cooking skills and meal preparation.
Under the watchful eye of Paulette Lambert, Director of Nutrition, the Wellness Kitchen teaches people from all walks of life how to make healthy food fabulous!
It is here that the California Health and Longevity Center has the opportunity to take clinical information about nutrition and turn it in to practical application. As Paulette explains, “What we’re looking at is that obesity rates are no longer determined by social economics. They are determined by the number of minutes we spend in the kitchen – we cook less, we have more obesity.”
Focusing on a plant-based diet, Paulette and her team help people change the way they think about food. In addition to cooking classes offered 3 times a week, they also offer one-on-one consultations, seminars, as well as help with meal planning and even grocery shopping. We were lucky enough to have Paulette share one of the Wellness Kitchen’s fabulous recipes. This fresh, simple take on salmon with spinach is easy, quick and delicious.
Preheat oven to 400º
- Heat 1 tbsp. margarine over medium heat in sauté pan. Add crushed red pepper flakes and garlic; sauté for 1 minute.
- Add sugar and whisk until melted and bubbly, about 1 minute.
- Add lime juice and soy sauce. Increase heat and boil until reduced to about 1/2 cup.
- Add cornstarch and water solution and boil until thick, about 1-2 minutes. Set aside.
- Heat olive oil over medium-high heat in sauté pan until hot. Once oil is hot, add salmon fillets and cook until golden brown (about 2 minutes on each side).
- Transfer cooked salmon to a parchment covered baking sheet. Spool 1 tbsp. sauce on each fillet, place baking sheet in the oven and roast for 5 minutes.
- Add remaining 1 tbsp. margarine to large sauté pan. Add spinach and toss until wilted, about 2 minutes. Season with salt and pepper.
- To serve place wilted spinach on the platter and top with roasted salmon fillets.