I get the skinless boneless frozen salmon at Costco. They are all ready cut into 3 to 4 oz. portions and vacuum wrapped individually. They are easily thawed out in cool water just make sure to leave them in there vacuum wrap, takes about 10 minutes.
• 4 or 5 Salmon fillets 3 to 4 oz. each
• Sat and pepper to taste
• 1/2 cup finely chopped almond (corn meal consistency not almond butter)
• 1/4 cup finely cut flat leaf parsley (Italian parsley)
• The zest of an organic lemon (regular lemons have pesticides)
• 1 tbs. Olive oil
• 4 or 5 cups baby spinach
• Lemon wedges for garnish (don't waste that lemon)
Mix together the almonds, parsley and lemon zest.
Pat dry salmon steaks and salt and pepper to taste.
Put olive oil in a non-stick skillet and heat over medium heat (just heat oil to a shimmer not smoking) Dredge salmon fillets in the almond mixture, you really have to press it in for it to stick. Cook salmon 5 minutes each side (you do not want the oil to come to a smoke at any time)
Place desired amount of spinach on each plate before salmon is done cooking.
When salmon is done place a salmon fillet on top of the spinach.
Place a lemon wedge on each plate to squeeze on top if desired.
