A bucket of Meyer lemons for $2.00. I had to buy this delicious fruit for that price, and though I have my own dwarf Meyer lemon tree, it’s still too small to produce many lemons. I decided to use them to created a simple Meyer lemon butter sauce, to serve on salmon and spinach for a tasty low carb, meatless meal.
Meyer Lemon Butter Sauce
This meal is a great option for those of you who practice fasting from meat during lent. It’s also low carb, and high in protein for a healthy, yet hearty entree.
I often bake salmon with slices of lemon, My sister-in-law marinates her salmon in orange juice and soy sauce. So when I found myself with several Meyer lemons, I decided to pick up some salmon and use them to flavor the fish. A Meyer lemon, you see, is a cross between a lemon and a mandarin orange. They are very juicy, smaller than a regular orange, and much sweeter than a lemon, but still on the tart side.
For a healthy side I simply wilted some spinach in a pan with a little oil, salt and pepper. I think this high protein veggie pairs well with citrus flavor too.
A little grated Meyer lemon zest adds a punch of flavor and a pretty accent to the plate.
Drizzle some of the sauce on the salmon and the spinach, and serve on the side for seconds, or those who just want a little bit more.
Here’e the recipe:
Baked Salmon and Wilted Spinach with Meyer Lemon Butter Sauce
Ingredients
- 2 tablespoons of olive oil
- 1 pound fresh salmon fillet
- 12 oz fresh spinach
- 1 Meyer lemon slicedMeyer Lemon Butter Sauce
- 1 clove garlic, grated
- 4 tablespoons butter, 1/2 stick
- 1/2 c fresh Meyer Lemon Juice, 2-3 lemons
- zest of one Meyer Lemon
- salt and pepper to taste
Instructions
- Preheat oven to 375 degreesSalmon
- Spray a glass pan with cooking spray
- Add salmon and drizzle with olive oil and a little salt and pepper
- Slice the Meyer lemon and arrange on top of the salmon.
- Bake for 20-25 minutes.Spinach
- Saute the spinach in 1 tablespoon of olive oil on medium heat until just wilted. (about 3-5 mins)
- Season with salt and pepper and set aside.Sauce
- Melt 1 tablespoon of butter on medium heat.
- Add garlic and stir
- Add remaining butter, stir.
- Once butter is melted whisk in Meyer lemon juice and zest.
- Add a little salt and pepper.
- Turn heat to low and simmer for 5 minutes.
- Drizzle over salmon and spinach and serve the remaining sauce on the side.
- Refrigerate for up to 2 weeks.
Cathy Mc says
March 13, 2017 at 11:49 pmGreat recipe. I love Meyer lemons and right now my tree is full of ripened Meyers. I think they are the best and especially good with salmon.
Your pictures are always wonderful also.
Thank you.
Patti Estep says
March 14, 2017 at 7:32 amHi Cathy,
Lucky you to have so many lemons. My dwarf Meyer Lemon is just starting to bloom which means I won’t have any new lemons for a while. That’s why I was so excited to buy them. I especially love how juicy they are. Thank you for your kind words about my photos. It’s been a fun thing to learn as part of this whole blogging business.
Have a great week,
Patti
Carole says
March 10, 2017 at 8:29 amOh Patti you just shared one of my favorite meals. My dad was a fisherman in Puget Sound (WA) and so I grew up eating fresh salmon which then I couldn’t stand. When I moved away and didn’t have access to it anymore I actually started craving it again and my husband loves it.. You got it right with the lemon and baking or even grilling outside is the best way to serve it. Sometimes I even add a little shaved garlic and butter with the lemon. This makes me hungry..
Patti Estep says
March 10, 2017 at 9:17 amHi Carole,
Shaved garlic and butter sounds like an excellent idea. Definitely trying that next time.
Thanks for the great idea and for stopping by,
Patti