Grilled Salmon with Lemon Wedges, Spinach and Tartare cream

Make the tartare cream by combining sour cream, mayo, capers, dill, lemon juice, and shallot. Refrigerate.

Tip: Make this ahead for flavors to develop.

Pat salmon fillets dry and brush with olive oil. Season with salt and pepper.

Tip: Room temperature fish cooks more evenly.

Preheat grill to medium-high heat. Oil the grates to prevent sticking.

Tip: A clean, well-oiled grill prevents fish from tearing.

Grill salmon skin-side down for 4-5 minutes. Flip and cook 3-4 minutes more.

Tip: Do not overcook; salmon should be slightly pink in center.

While salmon rests, quickly saute spinach in olive oil until just wilted.

Tip: Only 1-2 minutes; spinach cooks fast.

Serve salmon over spinach with tartare cream and lemon wedges.

Tip: A squeeze of grilled lemon adds amazing flavor.

Omega-3 Powerhouse

Salmon is one of the best sources of omega-3s for heart and brain health.

Blood Sugar Stable

High protein and healthy fats help maintain steady blood sugar levels.

Sauce Variations

Try dill cream sauce or lemon butter for different flavor profiles.

Indoor Alternative

Use a grill pan or broiler if outdoor grilling is not available.