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:

Yield: 2 -4

Baked Salmon and Wilted Spinach with Meyer Lemon Butter Sauce

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Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

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

1. Preheat oven to 375 degreesSalmon
2. Spray a glass pan with cooking spray
3. Add salmon and drizzle with olive oil and a little salt and pepper
4. Slice the Meyer lemon and arrange on top of the salmon.
5. Bake for 20-25 minutes.Spinach
6. Saute the spinach in 1 tablespoon of olive oil on medium heat until just wilted. (about 3-5 mins)
7. Season with salt and pepper and set aside.Sauce
8. Melt 1 tablespoon of butter on medium heat.
9. Add garlic and stir
10. Add remaining butter, stir.
11. Once butter is melted whisk in Meyer lemon juice and zest.
12. Add a little salt and pepper.
13. Turn heat to low and simmer for 5 minutes.
14. Drizzle over salmon and spinach and serve the remaining sauce on the side.
15. Refrigerate for up to 2 weeks.