Best Lemon Garlic Spinach Recipes

SAUTEED SPINACH WITH GARLIC AND LEMON

Steps:

• In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard.
• Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes.
• Drain liquid from skillet; add lemon juice, salt, and pepper to taste.

CREAMY GARLIC, LEMON & SPINACH SALMON

Steps:

• Heat oven to 200C/180C fan/gas 6. Pierce the sweet potatoes a few times each and microwave on high for 5 mins until soft (alternatively, bake for 35-40 mins). Keep warm until ready to serve.
• Heat half the oil in a frying pan and lightly brown the salmon on both sides - don't worry about it being cooked through at this point. Transfer the salmon to a plate, wipe out the pan and heat the remaining oil. Cook the garlic for 30 seconds, without letting it brown, then add the spinach, lemon zest and juice and some seasoning. Stir in the mascarpone and 2 tbsp of the milk and cook until the spinach has wilted.
• Tip the spinach mix into an ovenproof dish and top with the lemon slices and salmon fillets. Bake for 5-8 mins until the salmon is cooked through.
• Meanwhile, scoop the sweet potato flesh from the skins and mash with the remaining milk and some seasoning. Serve the sweet potato mash alongside the salmon and creamy spinach.

LEMON-GARLIC TILAPIA WITH SPINACH

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet.
• Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley.
• Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

LEMON & GARLIC SPINACH

Steps:

• In large pot, add olive oil, butter, garlic and the juice of 1/2 lemon. (you may adjust olive oil/butter/lemon to your liking).
• Let cook over low heat for about 20 minutes so the flavors meld.
• Take off heat, add spinach, toss well and serve.

LEMON AND GARLIC CHICKEN WITH SPICED SPINACH

Steps:

• Stir together the olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they are 12 ounces or more) and place in the bowl. Stir together and refrigerate 15 to 30 minutes.
• Combine ground allspice, coriander or cumin, and cinnamon in a small bowl or ramekin and set aside.
• Remove chicken from the marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you won't use all of it).
• Turn oven on low. Heat a wide, heavy skillet over high heat and add the oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding the pan. Cook for for 1 1/2 minutes until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) of it off into a jar or bowl.
• Turn burner heat down to medium. Add ground spices to the pan and when they begin to sizzle add spinach and salt and pepper to taste. Cook, stirring with a wooden spoon and deglazing the bottom of the pan with the liquid that comes off the spinach, until spinach wilts, 2 to 3 minutes. Remove to a platter or to plates and serve with the chicken.

PAN SEARED SALMON WITH LEMON GARLIC SPINACH

Steps:

• 1. Combine 1/2 teaspoon cumin, 1/r teaspoon salt and 1/8 tsp pepper, sprinkle evenly over fish. Heat 1 tsp oil in a large skillet over med high. Add fish, flesh side down and cook 4 minutes. Turn fish over and cook 5 to 7 minutes or until fish flakes easily when tested with a fork. Remove fish from pan and keep warm. Wipe drippings away from pan with paper towel. 2. Add remaining oil to pan and heat over medium high heat. Add garlic and saute 1 min. Add spinach in batches and cook until spinach wiltsand liquid almost evaporates, stirring frequently. Stir in remaining cumin, salt, pepper and lemon rind. Serve fish over wilted spinach and use lemon wedges as garnish.

SPINACH WITH LEMON & GARLIC

Steps:

• Heat the oil in a large pan or wok and saute the garlic until golden.
• Turn heat to medium and add the lemon juice, zest, salt& pepper& spinach.
• Stir the spinach until barely wilted.
• Serve immediately, lifting the spinach out with tongs.
• Leave the liquid behind.
• Check your seasoning.

STIR-FRIED SPINACH WITH GARLIC AND LEMON ZEST

Steps:

• Carefully rinse the spinach in several changes of water.
• Discard the tough stems and any damaged leaves, drain briefly in a colander, shaking off excess water.
• Over medium-high heat, in a deep sauté pan or wok, combine the olive oil, lemon zest and garlic.
• After about 30 seconds, the garlic should begin to sizzle; immediately stir in the damp spinach and using tongs or 2 wooden spoons, toss and stir quickly until wilted, 2 to 3 minutes.
• Transfer the spinach to a warmed serving dish and sprinkle with a pinch of salt and a few grinds of fresh pepper.
• Serve at once.

LEMON DILL COD WITH MUSTARD SAUCE AND GARLIC WILTED SPINACH

Steps:

• For the cod: Preheat oven to 400.
• Place the cod on a large piece of foil. Lightly season with salt and pepper, sprinkle with 1/4 tablespoon dill, and place lemon slices on top. Mix the mustard, broth, cornstarch, remaining dill and lemon juice in a small bowl (don't make it thick, just a light sauce), pour around the edges of the cod. Bring up the sides of the foil, seal the package well and place in the oven for 8 minutes. Open carefully, remove the fish, plate it and drizzle with the sauce from the foil pouch.
• For the spinach: In a large pot, heat garlic oil over medium heat. Add spinach and lemon zest, toss to coat.
• Turn off heat and put a lid on the pot. Set aside for 3 minutes.
• Remove lid and once again toss the spinach. It should be bright green and just wilted. Season with salt and pepper. Plate with the cod and sprinkle with the chopped peppadew, if desired.
• MF users: 1 Lean, 1 Healthy Fat, 3-4 condiments (not all of the sauce is used).

SPINACH WITH GARLIC AND LEMON

Steps:

• Heat 1 teaspoon of oil in a large skillet. Add the garlic and cook, stirring constantly for 20 seconds. Add the spinach by handfuls, tossing it in the skillet, until all of it fits. Cook, stirring, for about 2 minutes. Remove from heat and toss in the remaining oil and lemon juice, and the salt and pepper. Divide among 4 plates and serve.

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC RECIPE - (4.3/5)

Steps:

• Cook rice according to package directions. Heat oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm. Serving Size (1/6 of recipe), Calories 180 (Calories from Fat 120), Total Fat 13g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet

SPICE-RUBBED ROASTED SALMON WITH LEMON-GARLIC SPINACH

Steps:

• Preheat oven to 400°.
• To prepare salmon, combine first 6 ingredients; rub spice mixture evenly over fish. Place onion in an 11 x 7-inch baking dish coated with cooking spray. Place fish on top of onion; bake at 400° for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
• To prepare spinach, heat oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add half of spinach; cook for 1 minute, stirring frequently. Add remaining spinach; cook 4 minutes or until wilted, stirring frequently. Sprinkle spinach mixture with rind and 1/4 teaspoon salt. Stir in juice; remove from heat.
• Place salmon on a platter. Arrange onions and spinach evenly around salmon. Sprinkle salmon with chopped fresh cilantro. Serve with lemon wedges, if desired.

LEMON-GARLIC TILAPIA WITH SPINACH RECIPE - (4.5/5)

Steps:

• Pat the tilapia dry with paper towels, then season with 1/2 teaspoon salt and a few grinds of pepper. Spread the flour on a plate; dredge the tilapia in the flour, tapping off the excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook until golden brown, about 3 minutes per side. Transfer to a plate; tent with foil to keep warm. Wipe out the skillet. Heat 3 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring, until it starts browning, about 2 minutes. Add the chicken broth, wine, and lemon zest and juice. Increase the heat to high, bring to a boil and cook until the liquid is reduced by half, about 5 minutes; season with salt and pepper. Add the butter and whisk until slightly thickened, about 1 minute; stir in the parsley. Meanwhile, toss the spinach with the remaining 1 tablespoon olive oil and a few grinds of pepper. Divide among plates, top with the fish and drizzle with some pan sauce. Serve with lemon wedges.

MASHED WHITE BEANS WITH SPINACH, GARLIC, AND LEMON

Steps:

• Pour 2 tablespoons olive oil into In a medium saute pan over medium-high heat. Add the spinach, garlic, and lemon zest. Saute, stirring occasionally, until spinach is wilted, about 1 minute.
• Add the beans, 1/4 teaspoon kosher salt, and a couple turns of freshly ground black pepper. Mash beans with a fork until the consistency of (very) lumpy mashed potatoes.
• Divide between two bowls (or just pile them into one bowl and keep them all to yourself). Squeeze a lemon half over each serving, drizzle with olive oil, and sprinkle with a little more salt and pepper to taste. Serve at once.

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC

Steps:

• COOK rice according to package directions.
• HEAT oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm.