Serves 4

Ingredients

4 8-oz wild salmon fillets
2 sprigs of each: fresh dill, parsley, thyme, marjoram, oregano
2 bay leaves
1 cup dry white wine
2 cups of water
1 teaspoon salt
5 garlic cloves finely sliced
1 lemon, thinly sliced
8 cups baby spinach
1/4 cup slivered and roasted almonds
2 – 3 tablespoons extra virgin olive oil

Directions

1. Place medium sized skillet over low heat. Add white wine, water, all herbs, 1/3 of garlic, ½ of the sliced lemon and salt. Bring to a simmer. Add salmon. Cover the skillet and let it cook for about 7 minutes. Using a large spatula, transfer fish to a plate.
2. While salmon is cooking, place small saucepan over medium heat. Add extra virgin olive oil and the rest of garlic.
3. When garlic turns light golden brown add almonds, spinach and salt. Stir until spinach wilts or for less than 1 minute.

Serve salmon over sautéed spinach with brown rice on the side.

Adapted by Health Supportive Chef Federico Saldivar