If salmon is out of season, you can buy frozen and thaw, or sub with chicken breast
Prep Time: 10 Minutes
Total Time: 30 Minutes
• 2-4 Pieces Wild Caught Salmon (6 oz each)
• 1/4 cups 100% Pure Maple Syrup (you should already have this from last week)
• 1 Tablespoon Bragg’s Liquid Aminos or Low Sodium Soy Sauce
• 5 Garlic Cloves Fresh Garlic (Personally, I liked to buy a jar of pre-diced garlic to save time. Your call)
• 2 Large Bunches of Spinach or 1 bag (1 lb.) frozen spinach
1. Heat oven to 400F.
2. Smash, peel, and dice 5 garlic cloves.
3. In a glass baking pan, add 2 tablespoons maple syrup, 1 tablespoon Bragg’s Aminos or Low-Sodium Soy Sauce, 1-2 garlic cloves, and ½ tsp. salt and pepper to taste.
4. Stir in Salmon with mixture, making sure it is fully coated. Marinate for 20 minutes in fridge (if you have the time).
5. Put Salmon in oven, and set timer for 20 minutes. Check the salmon at the 16 minute mark to see if it is light pink with a flakey texture. If yes, take out to cool. If not, cook a few more minutes.
6. While the Salmon is cooking, heat 2 Tablespoons Olive Oil (or Avocado Oil) over medium heat until it shimmers. Add 2-3 cloves of garlic to the oil.
I like to leave the garlic in, but if you’re not a garlic person, remove it from pan after about a minute, once the olive oil is fully flavored.
7. Add the fresh spinach to the pan, slowly adding more as the spinach wilts down.
Or, if you’re using frozen spinach, add all of it and break it into smaller pieces with your spatula as it thaws.
8. Cook for 2-3 minutes as spinach wilts down or until frozen spinach is full thawed. Mix in ¼ tsp. salt and pepper to taste.
9. Remove Salmon from the oven and serve with spinach.