By Sara Kay, Features Editor
2 4 oz Salmon filets
1 Tbsp Olive oil
½ fresh lemon
½ Tbsp Garlic powder
1. Preheat the oven to 450 degrees.
2. Place the salmon filets on a piece of tin foil that has been lightly brushed with olive oil. Put the olive oil and garlic powder on the fish, and gently rub it into the filet. Squeeze the juice from the ½ lemon over the filets.
3. Bake in the oven for 20 minutes.
2 bags of fresh spinach, large stems removed
1 medium shallot, chopped
1 tsp Vegetable oil
1 cup fat-free half-and-half (the original recipe calls for heavy cream)
¼ cup Pecorina Romano (the original recipe calls for Parmesan)
4 Tbsp of margarine (the original recipe calls for unsalted butter)
¼ cup water
Salt and pepper to taste
1. Heat a large saucepan. Add the spinach by the handful and cook over medium high heat, stirring often until wilted. Transfer the spinach to a colander and squeeze it as dry as possible, then chop the spinach. (The spinach doesn't have to be minced all the way to nothing, just give it a nice rough chop so the leaves aren't so big when you serve it).
2. Heat the oil in the saucepan. Add the shallot and cook over medium heat, stirring until golden, about 5 minutes. Add the cream; cook until reduced by about half, another 7 minutes. Stir in the butter. Stir in the pecorino romano and cook over low heat for 2 minutes. Add the spinach and the water, season with salt and pepper over low heat until the spinach is coated in the sauce, about 5 minutes. Serve hot.