Acorn Squash, Healthy Creamed Spinach, and Salmon

I got some frozen wild caught Salmon from Trader Joes and happily noticed that they had a recipe listed on the back for Salmon served over Creamed Spinach. I changed the recipe a lot, to add my favorite flavors and to make it healthy:) I served it with acorn squash that tasted like dessert but was healthy too!

This meal was easy to make, healthy, colorful and very tasty.

1 bag spinach
1/4 cup goat cheese
1 1/2 t. ground mustard
1 t. teriyaki sauce (or soy)
1/4 c. white wine
2 cloves garlic
1 lb. salmon
acorn squash, cut in half, seeded, and then cut into rings (see first picture)
2 T. olive oil
kosher salt
1/8 cup honey
1 t. cinnamon

Acorn Squash: Start by making the squash since it takes the longest time to cook. Preheat the oven to 350 degrees. Place the squash slices on a greased cookie sheet. Brush slices with olive oil and sprinkle with kosher salt. Place in the oven and bake for 30 minutes. Meanwhile, combine honey and cinnamon into a bowl. Brush honey mixture onto the squash and bake for another 15 minutes. Serve warm.

Spinach and Salmon:
In a large saucepan, combine mustard, white wine, teriyaki sauce,  and a splash of olive oil. Add spinach and bring pan to a medium heat. Add garlic and salmon. Cook for about 20 minutes uncovered. 5 minutes before salmon is finished cooking, add goat cheese to the pan and stir combing the spinach and cheese. Serve salmon over the spinach mixture.


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