Baked Salmon with Spinach, Feta & Dill

This recipe came from the Weight Watcher’s One Pot Cookbook, but with a few alterations. The first being I used salmon instead of cod.

Baked Salmon with Spinach, Feta & Dill

Ingredients:
2 teaspoons olive oil
4 scallions, thinly sliced
1 teaspoon chopped garlic in oil
12 ounces of baby spinach
1 tablespoon water
½ teaspoon sea salt
2 tablespoons Italian-season dried bread crumbs
½ teaspoon of lemon peel
1 tablespoons fresh dill
4 salmon fillets (6 ounces each)
4 tablespoons crumbled reduced-fat feta cheese

Preparation:
Preheat oven to 425°F.

Heat 1 ½ teaspoons of the olive oil (saving the remaining oil for later) in a 2-quart shallow flameproof casserole dish over medium heat. Add scallions and cook, stirring, until softened, about 2 minutes. Add garlic and cook, stirring frequently for another 30 seconds.

Add handful of spinach, the water and ¼ teaspoon of salt (saving the other ¼ teaspoon for later) to casserole dish, stirring until spinach is wilted. Add remaining spinach in batches, stirring until spinach is wilted before adding more. Remove casserole dish from heat. Stir in breadcrumbs.

Stir together the lemon peel, dill and remaining ½ teaspoon oil and ¼ teaspoon salt in small bowl. Rub herb mixture on both sides of salmon. Place fillets in one layer, on top of spinach mixture. Sprinkle with feta. Transfer casserole dish to oven and bake for 12 minutes until fish is cooked in center.

Serves 4. Each serving is only 5 Weight Watchers Plus Points!