Eritrean-Inspired Salmon with Tomato, Onion & Spinach
A quick Eritrean-inspired fish dish with salmon simmered gently with onion, tomato, garlic, and greens. Bright, savory, and practical with the ingredients you have on hand.
Back to full listIngredients
- Atlantic Salmon Portion 2 portions $6.99
- Yellow Onion 1 large $1.49
- Organic Roma Tomatoes, 16 OZ 2 tomatoes $2.99
- Organic Garlic, 3 CT 2 cloves $2.89
- Organic Spinach Bunch 1 bunch $2.69
- Lemon 1 $0.99
- Organic Ginger Puree, 2.8 OZ 2 teaspoons $3.99
Instructions
- Slice 1 large Yellow Onion thinly. Mince 2 cloves Organic Garlic. Chop 2 Organic Roma Tomatoes. Roughly chop 1 bunch Organic Spinach.
- Season 2 Atlantic Salmon Portions with salt and pepper.
- Heat a skillet over medium heat with a tablespoon of oil. Add the onion and cook 6 to 8 minutes until soft.
- Add garlic and 2 teaspoons Organic Ginger Puree and cook 30 seconds. Add the chopped tomatoes and cook 4 to 5 minutes until saucy.
- Nestle in the salmon portions. Cover and cook gently for 6 to 8 minutes, until the salmon is just cooked through.
- Add the spinach around the fish, cover for 1 minute to wilt, then finish with lemon juice.
- Serve immediately with the onion-tomato sauce spooned over the fish and greens.
Cook time: 35 minutes
Estimated cost: $15-19
Health notes: Rich in omega-3 fats and protein, with added greens and aromatics for fiber and micronutrients.
Drink pairing: Try Sauvignon Blanc or a dry rosé.