Ingredients:
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup full-fat coconut milk
- 1 tablespoon grated fresh ginger
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 clove garlic, minced
- 5 oz baby spinach
- 1 tablespoon lemon juice
Instructions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season salmon fillets with salt and pepper. Drizzle with olive oil and place on the prepared baking sheet.
In a small saucepan, whisk together coconut milk, ginger, soy sauce, honey, and garlic. Bring to a simmer over medium heat, stirring occasionally.
Pour half of the glaze over the salmon fillets. Bake for 12-15 minutes, or until salmon is cooked through and flakes easily with a fork.
While salmon bakes, heat remaining olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 3 minutes. Stir in lemon juice.
Remove salmon from the oven. Drizzle with any remaining glaze. Serve immediately alongside the sautéed spinach.